Dinner for 2

Homemade Potato Gnocchi with mint

Name: Homemade Potato Gnocchi with mint
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups potatoes; 1 tsp salt; 1 tsp cayenne pepper; 1/2 cup tarragon; 2 tbsp olive oil; 1/2 cup shredded parmesan; 1 1/3 cups plain flour; 1 egg yolk; 2 tbsp olive oil; 1 pinch shredded parmesan (optional)

$7.42for 455 minServes 2

Mashed potatoes, flour, and egg yolk form soft gnocchi that boil briefly before browning with olive oil and tarragon.

Homemade Potato Gnocchi with mint with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Potatoes, 0.7 lb$0.99/lb typical	0.7 lb	$0.68Typical price
	Mint, 0.5$1.99 each typical	0.5	$0.99Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.97Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
Total for the servings shown		$3.71

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsOlive and cooking oilFlour

Not included in the cost.

55 minstart to table
Mediumdifficulty
2servings (the source says 4, which counts pieces)
$typical cost tier

Italian Vegetarian Budget Family Dinners

Typical price

$1.86 per serving$7.42 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cups potatoes
1 tsp salt
1 tsp cayenne pepper
1/2 cup tarragon
2 tbsp olive oil
1/2 cup shredded parmesan
1 1/3 cups plain flour
1 egg yolk
2 tbsp olive oil
1 pinch shredded parmesan (optional)

Steps

Boil the potatoes in salted water for 20 to 25 minutes, until tender, then drain and mash them.
Mix the warm potatoes with the flour, egg yolk, salt, cayenne, and half the tarragon until a soft dough forms.
Roll the dough into ropes on a floured surface, cut it into small pieces, and rest it for 10 minutes.
Boil salted water in a large pot, cook the gnocchi in batches until they float, and drain them.
Heat the olive oil in a large skillet over medium heat, brown the gnocchi for 4 to 5 minutes, and stir in the remaining tarragon and Parmesan.