RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	23.6732
Energy (kCal)	499.43
Carbohydrates (g)	88.3762
Total fats (g)	6.3756
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0840
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0344
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3847
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5457
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.8681
Proline (g)	0.5418
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5911
Adjusted Protein (g)	0.0000
Cystine (g)	0.2449
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	25.8518
Copper, Cu (mg)	0.5501
Maltose (g)	0.0000
Zinc, Zn (mg)	2.6244
Total lipid (fat) (g)	6.3756
Vitamin K (phylloquinone) (g)	9.3019
Cholesterol (mg)	190.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.6710
Folate, total (g)	97.0169
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	309.8329
Energy (kcal)	499.4300
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1351
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3351
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.2209
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	89.5003
Lutein + zeaxanthin (g)	292.3234
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8962
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	119.8729
Fatty acids, total saturated 16:0 (g)	1.4611
Carbohydrate, by difference (g)	88.3762
Vitamin D (IU)	41.0000
Fructose (g)	1.1793
Fluoride, F (g)	0.5500
Aspartic acid (g)	2.8417
Tyrosine (g)	0.4672
Potassium, K (mg)	2119.1329
Fatty acids, total saturated 12:0 (g)	0.0436
Vitamin A, RAE (g)	88.0275
Serine (g)	0.8212
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7074
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.2470
Histidine (g)	0.3133
Isoleucine (g)	0.6349
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.8985
Water (g)	399.3702
Fatty acids, total saturated 8:0 (g)	0.0132
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	7.2899
Sodium, Na (mg)	328.3336
Iron, Fe (mg)	5.6517
Energy (kJ)	2089.1752
Ash (g)	6.8673
Caffeine (mg)	0.0000
Glycine (g)	0.4745
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9471
Fatty acids, total polyunsaturated (g)	1.1888
Vitamin E (alpha-tocopherol) (mg)	0.5784
Sucrose (g)	0.7711
Vitamin B-6 (mg)	1.4582
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.9413
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	69.3544
Pantothenic acid (mg)	2.1046
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3994
Folate, food (g)	97.0169
Fatty acids, total saturated 20:1 (g)	0.0287
Fatty acids, total monounsaturated (g)	2.1497
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	204.9131
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.4449
Vitamin B-12 (g)	0.6650
Calcium, Ca (mg)	245.0331
Fatty acids, total saturated 10:0 (g)	0.0327
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6533
Glutamic acid (g)	2.4286
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	87.8000
Leucine (g)	0.9875
Folate, DFE (g)	97.0169
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	9.7971
Tryptophan (g)	0.1788
Threonine (g)	0.5819
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.7498
Protein (g)	23.6732
Cryptoxanthin, beta (g)	4.8630
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9699
Betaine (mg)	1.0572
Phosphorus, P (mg)	499.7755
Tocopherol, gamma (mg)	0.2529

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill) Allow to cool. | 2. In a large bowl, incorporate the potato, egg, cheese and seasonings. | 3. Add the gluten free flour to the potato mixture. | 4. Mix to form a smooth but slightly sticky dough. Do not overwork the dough. | 5. Cover and refrigerate for 30 minutes. | 6. Divide the dough into 4 equal portions. | 7. On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths. | 8. Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape. | 9. Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface) When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use. | 10. Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves. | 11. Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1	lb	peeled	349.2665	79.3334	9.2987	0.4082
egg	1		beaten	71.5	0.36	6.28	4.755
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt	1	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
xanthan gum	1/2	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
red mill gluten flour	1 1/4	1/4	free	-	-	-	-
gluten rice flour	1/2	cup	free	-	-	-	-

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

Cooking in progress....

Gnocchi (Gluten Free)