4 Serves
139 Mins
Preheat your oven to 220°C. Pierce the potatoes several times with a fork, place them on a microwave-safe plate, and microwave for 3 minutes to soften.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
96 µg / 400 µgCalcium
145 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
307 mg / 1,250 mgPotassium
720 mg / 4,700 mgSodium
1104 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
96 gAlcohol
0 g
Transfer the potatoes to a rack set over a baking sheet and bake in the oven for 1 hour until tender.
Allow the potatoes to cool slightly, then peel them and pass them through a potato ricer into a large mixing bowl.
Add the egg replacer to the riced potatoes and mix well. Incorporate the chickpea flour and potato starch, blending until a stiff, uniform dough forms.
Divide the dough into four equal portions and chill in the refrigerator for 1 hour.
On a clean surface, roll each dough portion into a rope approximately 20 inches long. Cut the rope into 1-inch segments and place them on a lined baking sheet.
Use the back of a fork to gently press and flatten each gnocchi piece to create ridges.
Heat the cooking oil or animal fat in a large skillet over medium-high heat. Add the gnocchi in batches and sear until golden brown on all sides.
Toss the browned gnocchi with your preferred sauce and serve immediately.
15
g21
g11
g
Italian