mix everything together until you have a smooth dough. cut into thumb-sized pieces and drop into boiling water. After they float to the surface, wait 1-2 minutes and then retrieve them with a slotted spoon. I found that using whole wheat flour kind of killed the potato taste of the gnocchi, so if I make these in the future Ill probably use white flour. Of course, this is a personal decision. I thought about trying some of the more exotic flours to see if they create a less grainy taste; any suggestions?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1369g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 43 (3%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 14.3mg||0 %|
|Potassium 632.6mg||17 %|
|Total Carbohydrate 351.2g||103 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 335.8g|
|Protein 47.8g||68 %|
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: 1669
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!