Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"Not presume to dictate, but broiled fowl and mushrooms - capital thing!" -Charles Dickens, Author
The refrigerator light goes on...
This recipe is a little richer than some of the other gnocchi recipes on the Dr. Gourmet website. The parmesan adds a smooth and creamy flavor that goes well with almost any sauce. The flavor’s so rich and sweet that they almost don’t need any sauce, but they are perfect with a fresh tomato sauce.
Parmigiano-Reggiano
Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.
Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you don’t need much.
Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed potatoes until very tender (about 20 minutes). Remove the steamer basket and allow the potatoes to cool until they are no more than warm to the touch.
Force all of the steamed potatoes through a potato ricer into a large mixing bowl. (If you don’t have a potato ricer, the potatoes must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)
Add the all purpose flour and the parmesan cheese to the potatoes with the egg, salt and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add 1 tablespoon of whole wheat flour and blend well.
Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.
After the dough is smooth, cut it into 2 equal pieces. Place two tablespoons of the whole wheat flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.
Cut the ropes in 1/2 inch pieces (about ten per roll) and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.
Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).
As they float to the top of the water, they are done. Remove them and add to prepared sauce.
Nutrition Facts
Serving size = 10-15 gnocchi
Servings = 2
Amount Per Serving
Calories 279
Calories from Fat 58
% Daily Value
Total Fat 7g
10%
Saturated Fat 3g
16%
Monounsaturated Fat 2g
Trans Fat 0g
Cholesterol 115mg
38%
Sodium 413mg
17%
Total Carbohydrates 43g
14%
Dietary Fiber 4g
17%
Sugars 2g
Protein 13g
Vitamin A 4%
Vitamin C 17%
Calcium 20%
Iron 10%
Vitamin K 4 mcg
Potassium 551 mg
Magnesium 65 mg
Parmesan Gnocchi - Low Sodium Version : Dr. Gourmet's Healthy Gourmet Recipes
