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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel potatoes, then steam or boil them til cooked through and tender. | 2. While potatoes are cooking, blend the basil leaves and olive oil in a food processor. | 3. Mash the potatoes with a fork, add butter and salt & pepper to taste and mash til butter is melted. Set aside for a few minutes til potatoes are not too hot to handle but still warm. | 4. Stir in basil/oil mixture; add flour and work into the potato mix til you have a dough. | 5. Turn onto a floured workbench and knead gently for 5 minutes, adding more flour as needed - dough should be soft, pliable and not sticky. | 6. Divide dough into quarters and roll each piece to make a long, thin sausage, then cut sausage into short lengths, whatever size you want your gnocchi to be. | 7. Fill a very large saucepan with water and bring to the boil, add some salt. When the water is boiling, add half the gnocchi. Allow the gnocchi to cook for 1 minutes after they rise to the surface, skim them out and keep warm; repeat with remaining gnocchi. | 8. Serve with your sauce of choice! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
plain flour	200			-	-	-	-
potato	500			-	-	-	-
sea salt				-	-	-	-
basil	1	cup		5.52	0.636	0.7559999999999999	0.1536
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
black pepper			ground	-	-	-	-
plain flour				-	-	-	-

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