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Source: dLife

A potato filled, dumpling pasta.

Prep Time: 15 minutes
Cook Time: 3 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 173.6
Total Carbs 34.2 g
Dietary Fiber 2.1 g
Sugars 1.2 g
Total Fat 1.1 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 86.0 mg
Protein 6.7 g
Sodium 9.2 mg
Dietary Exchanges
, 1/2 Meat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  potatoes, fresh, medium
1 each  eggs
2 cup  semolina flour
  1. Start off by combining the potato, egg, and flour in a large bowl. Knead the dough until it forms a ball; when it is done, the dough should be smooth, pliable, and slightly sticky.
  2. Shape 4 equal portions of the dough into long ropes, abut ¾ inch in diameter.
  3. On a floured surface, cut the rope into ½ inch pieces and then press you thumb or forefinger into each piece to create an indentation.
  4. Bring a large pot of water to boil and then drop the gnocchi in, being careful that the amount of pasta doesn't stop the water from boiling.
  5. Cook the pasta until the gnocchi float to the top, roughly 3 to 5 minutes. Remove the gnocchi from the water with a slotted spoon and serve immediately.

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