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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth. Cool. | 2. Stir 1 teaspoon of salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls. | 3. Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth. | 4. Heat 4 quarts water and 1 tablespoon slat to boiling in a large Dutch oven or stockpot. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi. | 5. Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
flour	2	cups		1156.56	253.2108	18.802	4.4872
parsley	1 1/2	cups	chopped	32.4	5.697	2.673	0.711
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
extra virgin olive oil	1/2	cup		-	-	-	-
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic clove	2		cut	-	-	-	-
water	4	quarts		-	-	-	-
salt	1	tablespoon		-	-	-	-

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