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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes with the skin in salted water. | 2. When they are cooked, let them cool, then peel them and smash them. | 3. Mix the smashed potatoes with the flour and the salt and continue to work the dough with hands. | 4. Spread some gf flour on a surface; take a piece of dough and make a ball out of it. | 5. Then give it the shape of a snake by rolling it on the surface. | 6. When the"snake" is ready (about 1 centimeter in diameter), cut it into many pieces about 3 centimeters long each. | 7. Do the same with the rest of the dough. | 8. The gnocchi cook very fast; 1 or 2 minutes in boiling salted water. | 9. They are ready when they float on the surface of the water. | 10. Take them out immediately and serve them with tomato sauce and parmesan. | 11. Note: You can make a lot of gnocchi and freeze them. | 12. You can also cook them in water while they are frozen, just remember to separate them from each other before you throw them into the water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	500			-	-	-	-
gluten flour	100	g	free	-	-	-	-
salt				-	-	-	-

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