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Easy gnocchi recipe | Homemade potato recipes | Ja… image

In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.

Total Time 1 hours 30 minutes

Yield 6 to 8

Number Of Ingredients 3

1 kg floury potatoes such as Maris Piper, King Edward
100 g Tipo 00 flour plus extra for dusting
1 whole nutmeg for grating


    1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
    2. Drain and leave until cool enough to handle, then remove the skins.
    3. Mash the potatoes using a potato ricer or masher on to a large clean board.
    4. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
    5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
    6. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
    7. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
    8. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you.

Nutrition Facts : Calories 181 calories, FatContent 0.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 40.1 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0.4 g salt, FiberContent 2.7 g fibre


Chicken Sweet Potato Skillet Recipe: How to Make It image

One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. —MacKenzie Wright, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon olive oil
2 medium sweet potatoes, cubed (about 1/2-inch cubes)
1/2 medium onion, finely chopped
1 garlic clove, minced
2 cups cubed cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 medium zucchini, chopped
1 cup reduced-sodium chicken broth
1 cup salsa
1/2 large sweet red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Sour cream and minced fresh cilantro


  • In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

Nutrition Facts : Calories 392 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 826mg sodium, CarbohydrateContent 47g carbohydrate (15g sugars, FiberContent 9g fiber), ProteinContent 29g protein.

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