Ingredients
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Method
-
Boiling the potatoes
Boil the potatoes in their skins until tender in salted water.
25 min -
Mashing the potatoes
Peel them, mash while still hot, then leave to cool slightly.
10 min -
Kneading the dough
Add the egg and salt to the mashed potato, then gradually work in the flour until you have a soft, non-sticky dough.
10 min -
Shaping
Roll the dough into ropes 1-2 cm thick, cut them into 2-3 cm pieces, then shape each piece into a small cylinder with your finger.
20 min -
Cooking
Drop the gnocchi into boiling salted water and cook until they float to the surface. Lift out with a slotted spoon.
7 min -
Serving
Pour melted butter over the hot dumplings, then sprinkle with the poppy seed and icing sugar mixture and serve warm.
5 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 980 kcal | 245 kcal |
| Fat | 47 g | 12 g |
| of which saturates | 6,2 g | 1,6 g |
| Carbohydrates | 116 g | 29 g |
| Protein | 35 g | 8,6 g |
| Fibre | 30 g | 7,5 g |
An estimate calculated from the raw weight of the ingredients. Not included: salt. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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