Aunt Cosette's Gnoocchi Potato Dumplings

Serves: 6
Total Calories: 209


16 cups water
2 teaspoons salt
2 medium russet potatoes, baked, peeled, and mashed*
2 cups flour
2 (26-ounce) jars chunky spaghetti sauce, hot


In a 6-quart soup pan, bring water and salt to a boil.

In a separate bowl, combine warm mashed potatoes and flour to make a uniform and tender dough (not sticky). Divide dough into four sections. Roll each section into a 3/4-inch-thick rope, then cut into 3/4-inch pieces. Roll pieces into balls. Push your thumb into the center of the ball, making a dent. Drop into boiling water. Balls will fall to bottom of pan. Once balls float back to the top, remove and strain 2–3 minutes. Repeat until all the dough is cooked. Transfer dumplings to a serving dish and cover with spaghetti sauce. Serve immediately. Makes 6–8 servings.

* Approximately 1 pound total weight.

Nutritional Facts:

Serves: 6
Total Calories: 209
Calories from Fat: 12

This Aunt Cosette's Gnoocchi Potato Dumplings recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.

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