Stuffed Gnocchi - how to make stuffed Gnocchi

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be a cost-effective substitute with similar melting properties.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be less expensive and provide better structure.

Wash 800 grams of potatoes and cut slightly into the skin.

Cover the potatoes with water and boil for 20 to 30 minutes until cooked through.

After boiling for about 24 minutes, drain the potatoes.

Let the potatoes cool slightly, then peel them.

Weigh the peeled potatoes; they should weigh about 660 grams.

Pass the peeled potatoes through a ricer until fully processed.

Let the riced potatoes cool completely before making the dough.

Heat 5 tablespoons of extra virgin olive oil and 3 tablespoons of butter in a pan.

Add 1 medium to large sliced and diced onion to the pan.

Add 227 grams of diced mushrooms to the pan and cook down with the onions.

Add 190 grams of diced spinach to the mixture and season with salt to taste.

Cook the stuffing mixture until it reduces and cools down before using.

Weigh the riced potatoes to determine the flour needed; use 250 grams of low protein double zero flour for 660 grams of potatoes.

Add 19.8 grams of salt (3% of potato weight) to the flour.

Make a well in the flour mixture and add 1 egg.

Mix the dough until it comes together, kneading for about 1-2 minutes until uniform.

Let the gnocchi dough rest for 20 to 30 minutes, covered.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens