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Instructions |
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Place potatoes in a saucepan; cover with water. Bring to a boil over
medium-high heat. Cook 40 minutes; drain. Cool; peel. Press
potato flesh through a ricer. Spread potatoes on a baking sheet;
sprinkle with salt. Cool.
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Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a
dry measuring cup. Add flour, and toss. Form a well in center. Add
2 tablespoons chives, pepper, and eggs; stir. Turn dough out onto a
lightly floured surface. Gently knead just until dough comes
together (about 1 minute).
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Cut dough into 4 equal portions, and roll each into a 22-inch-long
rope. Cut each rope into 22 pieces. Score gnocchi with a fork. Cook
half of gnocchi 3 minutes in boiling water. Repeat with remaining
gnocchi; drain.
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Melt butter in a large skillet over medium heat. Add garlic; cook
for 2 minutes. Add nuts; cook 2 minutes or until butter browns.
Discard garlic. Set aside half of butter mixture. Add half of
gnocchi to pan; toss. Cook 1 minute or until browned. Repeat
with remaining butter and gnocchi. Divide gnocchi evenly among
6 shallow bowls. Sprinkle with 2 tablespoons chives and cheese.
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Serving
Suggestions |
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Nutritional Information Amount per serving Calories- 398 Fat- 15.2g Saturated fat- 6.8g Monounsaturated fat- 3.5g Polyunsaturated fat- 3.7g Protein- 1
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Originally Submitted
2/28/2012
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