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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the gnocchi: | 2. Peel potatoes. | 3. Boil the potatoes for about 20 minutes in salted water until tender. | 4. Pass potatoes through the fine disk of a potato ricer, and cool. | 5. Pour the potato onto the counter, and begin to mix in the flour. | 6. Add a pinch of salt and gather into a dough. | 7. Cut the dough into 4 pieces, and roll into finger-thick logs. | 8. Cut each log into 1" pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later). | 9. Now dust a tray with flour and line the gnocchi in a single layer on top of it. | 10. Set aside, and bring a large pot of salted water to a boil. | 11. Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready). | 12. Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream. | 13. When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
purpose flour	1 1/2	1/2	unbleached	-	-	-	-
gorgonzola	2/3			-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.