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Cook potatoes about 10-15 minutes or until tender. Cool and peel. In a alrge bowl, mash potatoes with a potato masher or rub through a fine wire strainer. Thaw spinach and squeeze excess water out. Add potatoes, eggs, oil, baking powder, basil, salt, nutmeg. Stir to mix well. Mix in flour to form a moist dough. Shape dough into 1 inch balls. Coat balls lightly with flour and set them on waxed paper (may cover and refrigerate overnight). To cook, drop 15-20 balls at a time into boiling water. Return to a boil and cook about 10 minutes or until cooked throughout. Lift out with a slotted spoon and place in shallow 3-qt casserole; cover and keep hot while cooking remaining gnocchi. When all are done, top with cheese and set under a broiler for 2-3 minutes, just enough to melt cheese. Makes about 45 balls. (47 kcal/ball). Serves 6.5 (7 balls/srvg)
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 6.5 Servings | ||
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Calories: 313 | ||
Calories from Fat: 39 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 69.8mg | 21 % | |
Sodium 737.8mg | 25 % | |
Potassium 751mg | 20 % | |
Total Carbohydrate 50.8g | 15 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 45.4g | ||
Protein 17.8g | 25 % | |
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: 313
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