Potato Gnocchi

  • (0 /5)
  • (0 Rating)
Rate This Recipe
When you want dumplings but don’t want a heavy meal like chicken and dumplings, you want gnocchi, aka football-shaped Italian potato dumplings you serve like pasta. For this pasta recipe, Chef Tim tosses homemade gnocchi with ham and a dairy-free (but still creamy!) sauce. Like any pasta, it’s also delish topped with tomato sauce or pesto.
    • Prep Time
    • Cook Time
    • Yield
    • 5 servings
    • Difficulty
    • Intermediate

Ingredients

  • 1 cup Premium Natural Hickory Smoked Ham
  • 1 pound peeled, cooked, and mashed potato
  • ½ egg
  • Dash of salt and pepper
  • ¾ cup flour
  • ¼ cup cornstarch
  • 2 tablespoons mayonnaise
  • ¼ cup water
  • ¼ teaspoon paprika
  • ¼ teaspoon turmeric
  • ¼ cup parsley
  • 1 teaspoon lemon juice

Instructions

  1. Combine potato, egg, salt, pepper, flour, and cornstarch together.
  2. Mix into a dough.
  3. Roll out to ½ inch thick and cut into ½ inch x ½ inch cubes.
  4. Using a fork: Roll of the backside to create lines.
  5. Cook in simmering water for 2 minutes.
  6. In a sauté pan: combine mayonnaise, water, spices, parsley, salt, pepper, and lemon juice. Bring to a boil and turn down to a simmer.
  7. Toss dumplings with sauce and add 1 cup of chopped ham.
  8. Serve and enjoy.

Rate this recipe

Potato Gnocchi
  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

(scroll to see more)
(scroll to see more)