Try this Ricotta Gnocchi (Renkoski) recipe, or contribute your own.
Suggest a better descriptionIn a large bowl mix together the ricotta, Parmesan cheese, salt, garlic and eggs. Gradually mix in flour to form a soft dough. Turn dough out onto a floured board and knead to a smooth ball of dough. Take pieces and roll out into a rope 1/2-inch thick. Cut into pieces 3/4- to 1-inch in length. Roll on the tines of a fork. Boil in salted water, with a little oil added, until they float to the top. Drain and serve with a red sauce or cream sauce. >From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise. Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath) Notes: Gnocchi made with ricotta cheese. M. Renkoski, San Jacinto, freezes them. Recipe by: Press-Enterprise (1998) Riverside, CA Posted to MC-Recipe Digest by KitPATh
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 619 | ||
Calories from Fat: 204 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 565.3mg | 174 % | |
Sodium 342.8mg | 12 % | |
Potassium 410.3mg | 11 % | |
Total Carbohydrate 65.1g | 19 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 62.6g | ||
Protein 37.2g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 619
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