Ingrédients pour Baked Potato Gnocchi
- 2 1/4 cups all-purpose flour
- 2 lbs potatoes, peeled, cooked and mashed
- 1/4 cup butter, melted
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded mozzarella cheese
- 1 1/2 cups tomato sauce
- 1 1/2 cups white sauce (or Alfredo sauce)
- 1 large egg
- fresh parsley (for garnish, optional)
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Comment préparer Baked Potato Gnocchi
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the flour, salt, pepper, and nutmeg.
- Make a well in the center of the flour mixture.
- Add the mashed potatoes and melted butter to the well.
- Gently mix the potatoes and flour until a soft dough forms. Do not overmix.
- Lightly flour a clean surface and turn the dough out onto it. Knead gently for 2-3 minutes, until just smooth.
- Divide the dough into 4 equal pieces.
- Roll each piece into a long rope, about 1 inch in diameter.
- Cut each rope into 1/2-inch pieces.
- Bring a large pot of salted water to a boil.
- Gently drop the gnocchi into the boiling water in batches (avoid overcrowding).
- Cook for 4-5 minutes, or until the gnocchi float to the surface.
- Remove the cooked gnocchi with a slotted spoon and set aside on a baking sheet lined with paper towels.
- Grease a 9x13 inch baking dish.
- Arrange half of the cooked gnocchi in the prepared baking dish.
- Top with half of the mozzarella cheese, then half of the white sauce, and finally half of the tomato sauce.
- Repeat layers with the remaining gnocchi, mozzarella, white sauce, and tomato sauce.
- Garnish with fresh parsley, if desired.
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Let cool slightly before serving. Serve hot with a fresh tossed salad.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
35g
Fat
59g
Carbs
17g
