Try this Gnocchi Recipe by Fabio Viviani recipe, or contribute your own.
Suggest a better descriptionBake the potatoes the night before and let them sit in the refrigerator for a few hours, overnight if possible.
Peel and chop the baked potatoes.
Push the potatoes through a ricer or a food mill.
In a stand mixer with a paddle attachment, mix the flour, cheese, nutmeg, salt and pepper.
Add the potatoes to the mixer and work for 5 minutes.
Remove the dough and shape into a fist sized ball. Press out any air bubbles. Roll into a tube and cut the gnocchi in about 1 inch pieces with a sharp knife.
Place the gnocchi in boiling water to cook. All the gnocchi is ready when the first pasta rises to the top of the boiling liquid.
Serve as desired.
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Serving Size: 1 Serving (409g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 257 | ||
Calories from Fat: 24 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 135.7mg | 5 % | |
Potassium 77.2mg | 2 % | |
Total Carbohydrate 48.1g | 14 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 46.2g | ||
Protein 8.9g | 13 % | |
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: 257
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