Nutrition balance score
Unbalanced
Glycemic Index
77
High
Glycemic Load
48
High
Nutrition per serving
Calories288.2 kcal (14%)
Total Fat0.6 g (1%)
Carbs62.4 g (24%)
Sugars1.4 g (2%)
Protein8.1 g (16%)
Sodium1870.9 mg (94%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
In a medium pot, cover the potatoes with cold water. Cook over medium high heat until easily pierced with a skewer (30 min or so)
Step 2
When cool enough to handle, peel the skins and rice into a bowl. Add the flour and stir until it comes together into a dough. Cover the dough with plastic wrap and let rest at room temp for 30 min.
Step 3
Line a rimmed baking sheet with parchment paper and dust with semolina flour. On a work surface lightly dusted with flour, roll into a log avout 1/2 in in diameter. Add just enough flour to prevent sticking to surface. Cut the log into 1/2-1in pieces. Press against a fork or gnocchi board, then put on sheet and do the rest of the dough. Make sure the pieces are not touching, so they don't stick together. Make ahead: The dunderi can be made, covered and chilled in the fridge for up to 2 days or frozen on the baking sheet and transferred to a resealable plastic bag. Use within 1 month.
Step 4
Bring a large pot of salted water to a simmer; add the gnocchi and simmer until they float to the surface, 1-3 min. Remove immediately with a slotted sooon and finish in sauce; serve asap.
