X-URL: http://www.foodtv.com/rmario/01-10a.htm MOLTO MARIO SHOW #MB5671 Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board. Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve. Yield: 12 servings of gnocchi Posted to MC-Recipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Jan 21, 1997.
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|Serving Size: 1 Serving (1707g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1040 (35%)|
|Amt Per Serving||% DV|
|Total Fat 115.5g||154 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 65.8g|
|Polyunsanturated Fat 34.1g|
|Cholesterol 0mg||0 %|
|Sodium 3242.6mg||112 %|
|Potassium 5924.6mg||156 %|
|Total Carbohydrate 428.9g||126 %|
|Dietary Fiber 24.4g||98 %|
|Sugars, other 404.5g|
|Protein 53.6g||77 %|
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Calories per serving: 2939
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