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Suggest a better descriptionIn a small heavy saucepan combine the milk and 1/2 stick of the butter, bring the milk to a boil, and add the flour, whisking until the mixture cleans the sides of the pan. Cook the mixture over moderately low heat, whisking, for 1 minute and remove the pan from the heat. Beat in the eggs, 1 at a time, beating well after each addition, and keep the mixture warm, covered. In a saucepan cover the potatoes with 2 inches salted water, bring the water to a boil, and simmer the potatoes, covered, for 30 to 40 minutes, or until they are tender. Drain the potatoes, let them cool until they can be handled, and peel them. Force the potatoes through a ricer or food mill into a bowl, add the egg mixture, and with an electric mixer beat the mixture well. Stir in the parsley and salt and pepper and transfer the mixture to a pastry bag fitted with a large tip. Pipe mounds of the mixture into a buttered 1 1/2 quart gratin dish, sprinkle the top with the Parmesan, and dot it with the remaining 2 tablespoons butter. Bake the gnocchi in a preheated 400 degree oven for 30 to 35 minutes, or until it is puffed and golden. Yield: 4 servings Recipe by: Cooking Live Show #CL8979 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1436g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2349 | ||
Calories from Fat: 1805 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 200.5g | 267 % | |
Saturated Fat 102.7g | 513 % | |
Monounsaturated Fat 61.4g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 3509.6mg | 1080 % | |
Sodium 2200.3mg | 76 % | |
Potassium 1155.6mg | 30 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 30.7g | ||
Protein 109.3g | 156 % | |
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: 2349
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