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Ingredients
- Medium potatoes: 4 (about 1.5 lbs)
- Large egg: 1
- Swiss chard: 2 bunches
- All-purpose flour: 500 g (approx. 4 cups), plus more as needed
- Parmigiano Reggiano: 2 tbsp, freshly grated
- Unsalted butter: 100 g (approx. 7 tbsp)
- Fresh sage leaves: 4-5
- Salt: to taste
- Nutmeg: a pinch
Homemade Potato and Swiss Chard Gnocchi
Discover how to make traditional Italian potato and Swiss chard gnocchi. A simple, rustic comfort food recipe from the Lake Como…
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Ingredients
- Red potatoes: 1.2 kg (approx. 2.6 lbs) — Tip: Starchy potatoes like Russets are a great US alternative.
- All-purpose flour (Italian "00"): 500 g (approx. 4 cups) — Note: You might need slightly more or less depending on the potatoes' moisture.
- Egg yolks: 2 large
- Fine salt: to taste
Authentic Homemade Potato Gnocchi – The Traditional…
Making homemade potato gnocchi is a beloved tradition in many Italian families. The secret to a perfect result lies in choosing the right…
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Ingredients
- Carrots: 400 g (14 oz)
- Potatoes: 400 g (14 oz) – floury/starchy potatoes like Russets are best
- All-purpose Flour: 350 g (approx. 2 ¾ cups)
- Durum Wheat Semolina Flour: 50 g (approx. ⅓ cup)
- Egg: 1
- Parmigiano Reggiano: 2 tablespoons
- Béchamel Sauce: 500 ml (approx. 2 cups)
- Parmigiano Reggiano: Plenty, for sprinkling
- Butter: A few knobs for the dish
- Coarse Salt: For the boiling water
Baked Carrot and Potato Gnocchi with Béchamel
Learn how to make soft, homemade carrot and potato gnocchi. Baked with creamy béchamel sauce and parmesan for a perfect golden…
