Triple Cheese Gnocchi in a Mushroom Mornay Sauce
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 73.7626 |
| Energy (kCal) | 1140.4375 |
| Carbohydrates (g) | 84.4761 |
| Total fats (g) | 56.9619 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. For the gnocchi, pare and steam the potatoes until they are fork tender. Puree. | 2. Blend the cheeses together. | 3. Blend the cheeses, potatoes and eggs together. Add the flour very slowly, mixing in after each addition. You want a very soft dough, not too stiff with flour or the gnocchi will be heavy and tough. | 4. Knead, creating a soft dough. Mold the dough into teaspoon size pieces. Place on a floured, inverted fork and press slightly. The tines will make ridges to help the sauce cling to the gnocchi. | 5. Start a large kettle of salted water to a rolling boil. While waiting on the water to boil, begin the mornay sauce. | 6. Heat the butter in a sauce pan and add the mushrooms, saute until most of the liquid has evaporated. Add the flour and cook 2 minutes over low heat, adding drops of chicken broth as needed to keep from being too dry while cooking. Stir in the chicken broth and half & half. Reduce heat and simmer until thickened. Stir in the cheese and simmer for 2 more minutes. Keep sauce warm over very, very low heat. | 7. Drop the gnocchi into the salted boiling water. Cook for 3 minutes after the dumplings begin floating. Drain and place in large serving bowl. Top and toss with Mornay Sauce. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| potato | 1 | - | - | - | - | ||
| cheddar cheese | 1/4 | grated | - | - | - | - | |
| ricotta cheese | 1/2 | 215.76 | 3.7696 | 13.9624 | 16.0952 | ||
| romano cheese | 1 | cup | grated | - | - | - | - |
| egg | 2 | beaten | 143.0 | 0.72 | 12.56 | 9.51 | |
| purpose flour | 1 1/2 | 1/2 | - | - | - | - | |
| butter | 3 | tablespoons | 256.5 | 11.7855 | 8.0145 | 21.6 | |
| button mushroom | 2 | cups | sliced | - | - | - | - |
| flour | 3 | tablespoons | 108.4275 | 23.7385 | 1.7627 | 0.4207 | |
| chicken broth | 1 1/4 | cups | 97.65 | 2.3625 | 13.923 | 3.2760000000000002 | |
| half cream | 1 1/4 | 1/4 | 171.1 | 26.1 | 7.54 | 4.06 | |
| parmesan cheese | 1/2 | cup | grated | 148.0 | 16.0 | 16.0 | 2.0 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.