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Suggest a better descriptionHeat milk over medium-low heat in a large saucepan to 180 or until tiny bubbles form around edge. (Do not boil.) Remove from heat; gradually add flour, salt, and nutmeg, stirring until well blended. Place pan over low heat; cook 1 minute, stirring vigorously until mixture leaves sides of pan and forms a ball. Add egg, stirring vigorously; cook 1 minute. (Mixture will be thick.) Remove from heat; add cheese, stirring vigorously until well blended. Spread mixture into a 9-inch square pan coated with cooking spray, using hands and a rubber spatula dipped in cold water. Press heavy-duty plastic wrap on surface of dough, and chill 1 hour or until firm. Invert dough onto a cutting board; cut into 16 (1-1/2-inch) squares. Cook according to Gratin or Pan-frying procedure (see page 90 of the June 1994 issue of Cooking Light). Yield: 4 servings (serving size: 4 gnocchi). NOTES : Sun-dried Tomato Variation: Combine 1 ounce of sun-dried tomatoes, packed without oil, and 1 cup of boiling water in a small bowl; let stand 20 minutes. Drain and finely chop tomatoes. Add to dough with cheese. Recipe by: Cooking Light, June 1994, page 92 Posted to MC-Recipe Digest by "Christopher E. Eaves"
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 37 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 110.2mg | 34 % | |
Sodium 111.9mg | 4 % | |
Potassium 49.4mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 5.2g | 7 % | |
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: 61
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