source:The Home Book of Italian cooking Boil potatoes until tender, drain and mash fine or put though a ricer. Or allow to cool and grate. On a bread board combine the potatoes, ground meat or fowl, cheese, nutmeg, flour, egg yolks, and seasonings. Knead until smooth, and if mixture does not hold together, add 1 more egg yolk. If dough is too sticky, add a little more flour. Roll dough out on lightly floured board to 1/2 inch thickness, and cut into 1 inch pieces. Boil in 8 quarts salted water 10 minutes. Drain and serve with desired sauce. Tomato Sauce or Mushroom sauce is good. NOTE: These gnocchi may be poached in boiling chicken or meat broth and served as an accompaniment to soup, if desired. Posted to Recipe Archive - 12 Jan 97 submitted by: LeiG@aol.com Date: Sun, 12 Jan 97 1:55:24 EST
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (48%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 561.2mg||173 %|
|Sodium 80mg||3 %|
|Potassium 79.1mg||2 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 20.1g|
|Protein 10.6g||15 %|
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Calories per serving: 244
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