pinch of salt
½cupall-purpose flour, plus more as needed
1cupmarinara sauce, heated, or more as needed, divided
freshly grated Parmigiano-Reggiano cheese, for serving
Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.
Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.
Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.
Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a “snake” or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.
Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork’s tines to form ridges.
Heat marinara sauce in a skillet while you cook the gnocchi.
Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.
Serve topped with grated cheese.
|Full Nutrition Label
|Servings Per Recipe2
|% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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