Try this Gnocchi with Mushroom, Tomato and Herb Ragout recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. With a fork, prick potatoes all over; bake until tender, 45 minutes to 1 hour. While still piping hot, cut open potatoes and scoop out pulp into a mixing bowl. Beating vigorously with a~ wooden spoon add eggs, then add enough flour, a bit at a time, to make a tight but workable dough flexible enough to pipe from a pastry bag. Season to taste with salt and pepper. Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax paper-lined cookie sheet. Chill until firm. Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel. Bring a large pot of salted water to a boil. Heat a saute pan over low heat, add butter, then mushrooms. After 1 minute add tomatoes. Toss and cook for 2 minutes. Meanwhile boil gnocchi, testing frequently for doneness. Using a large slotted spoon or a spider, remove gnocchi to pan and toss with mushroom mixture and herbs; season to taste with salt and pepper. Serve in warmed shallow bowls, topped with freshly-grated cheese. Yield: 3 to 4 servings Recipe By :ESSENCE OF EMERIL SHOW#EE076 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 08:15:28 -0500 From: Meg Antczak
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Serving Size: 1 Serving (1477g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1400 | ||
Calories from Fat: 556 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.8g | 82 % | |
Saturated Fat 22.9g | 115 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 2145.5mg | 660 % | |
Sodium 1128.7mg | 39 % | |
Potassium 3750.9mg | 99 % | |
Total Carbohydrate 137.2g | 40 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 127.6g | ||
Protein 78.8g | 113 % | |
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: 1400
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