RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	188.738
Energy (kCal)	1136.8032
Carbohydrates (g)	0.9873
Total fats (g)	36.8353
Fatty acids, total saturated 20:0 (g)	0.0461
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5307
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)	0.6400
Fatty acids, total saturated 4:0 (g)	0.9182
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.6880
Tocopherol, beta (mg)	0.0135
Lactose (g)	0.0119
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1123
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)	3.9734
Tocopherol, delta (mg)	0.0402
Arginine (g)	0.6056
Proline (g)	0.3891
Fatty acids, total polyunsaturated 18:1 t (g)	0.8584
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2156
Adjusted Protein (g)	0.0000
Cystine (g)	0.1832
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	177.4743
Copper, Cu (mg)	2.3203
Maltose (g)	0.0119
Zinc, Zn (mg)	10.1283
Total lipid (fat) (g)	36.8353
Vitamin K (phylloquinone) (g)	3.1637
Cholesterol (mg)	884.8444
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1075
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	185.1723
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	2131.5247
Energy (kcal)	1136.8032
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9095
Fatty acids, total saturated 14:1 (g)	0.0076
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2603
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2104
Sugars, total (g)	0.2972
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0351
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	437.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.3476
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6065
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)	188.7517
Fatty acids, total saturated 16:0 (g)	9.2596
Carbohydrate, by difference (g)	0.9873
Vitamin D (IU)	78.0600
Fructose (g)	0.0119
Fluoride, F (g)	1.3452
Aspartic acid (g)	0.9462
Tyrosine (g)	0.3764
Potassium, K (mg)	2179.6841
Fatty acids, total saturated 12:0 (g)	0.7362
Vitamin A, RAE (g)	611.0266
Serine (g)	0.7240
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4674
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0085
Fatty acids, total saturated 14:0 (g)	2.1641
Histidine (g)	0.2317
Isoleucine (g)	0.4972
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0818
Niacin (mg)	10.0269
Water (g)	763.7976
Fatty acids, total saturated 8:0 (g)	0.3415
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)	59.8320
Sodium, Na (mg)	698.8187
Iron, Fe (mg)	14.0382
Energy (kJ)	4752.8436
Ash (g)	11.7263
Caffeine (mg)	0.0000
Glycine (g)	0.3041
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)	2.1979
Fatty acids, total polyunsaturated (g)	4.0663
Vitamin E (alpha-tocopherol) (mg)	6.1558
Sucrose (g)	0.0119
Vitamin B-6 (mg)	1.2334
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5700
Vitamin D (D2 + D3) (g)	1.9180
Vitamin D3 (cholecalciferol) (g)	1.9180
Lysine (g)	0.6819
Beta-sitosterol (mg)	1.1360
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)	0.0000
Pantothenic acid (mg)	1.3060
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)	0.0062
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.1393
Folate, food (g)	185.1723
Fatty acids, total saturated 20:1 (g)	0.0565
Fatty acids, total monounsaturated (g)	11.2765
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.3806
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.1787
Fatty acids, total polyunsaturated 18:2 i (g)	0.0841
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0670
Choline, total (mg)	881.0079
Fatty acids, total polyunsaturated 16:1 c (g)	0.3719
Fatty acids, total saturated (g)	18.6771
Vitamin B-12 (g)	9.8915
Calcium, Ca (mg)	1126.6151
Fatty acids, total saturated 10:0 (g)	0.7227
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5178
Glutamic acid (g)	1.2220
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	605.6346
Leucine (g)	0.8044
Folate, DFE (g)	185.1723
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)	0.0000
Tryptophan (g)	0.1170
Threonine (g)	0.4056
Fatty acids, total polyunsaturated 18:1 c (g)	6.5158
Manganese, Mn (mg)	0.0245
Protein (g)	188.7380
Cryptoxanthin, beta (g)	10.1100
Fatty acids, total saturated 18:1 undifferentiated (g)	9.9802
Betaine (mg)	0.3030
Phosphorus, P (mg)	1804.1197
Tocopherol, gamma (mg)	0.4761

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. Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. | 2. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt. | 3. Place the potato mixture on a floured board and knead lightly; the dough will be soft. | 4. Roll the dough in 1" thick sticks about 10" long. | 5. Cut each roll into 3/4" pieces. | 6. Rub each piece of dough lightly over the coarse side of a cheese grater over a large pot of boiling salted water. | 7. Cook the gnocchi until they rise to the top of the water. | 8. Using a slotted spoon, remove the gnocchi to a warm bowl. | 9. Sprinkle with Parmesan cheese, top with tomato sauce and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	2	lbs		806.9352	0.0	179.5204	4.5333
purpose flour	1	cup		806.9352	0.0	179.5204	4.5333
egg	1			71.5	0.36	6.28	4.755
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352
salt	1	teaspoon		-	-	-	-
parmesan cheese			grated	-	-	-	-
tomato sauce				-	-	-	-

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

Cooking in progress....

Gnocchi Alla Giordano