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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre heat oven to 400 degrees. | 2. pierce potatoes bake until tender 45min- 1 hour depending on size. | 3. Let stand on conter to cool for 15 min. | 4. Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth. | 5. While mashing potatoes ( Soak sundried tomatoes in Bioling water for 15 - 20 min . Place egg yolk in food processor drain tomatoes and add to egg and mix till smooth . | 6. Pour tomatoe puree over Potatoes , sprinkle 1 cup of flour over mixture , Using a spatula mix ( it will not look like a dough at this point ) it will resemble biscut like texture , gently squeeze dough and pat dough. | 7. Do not over work dough. | 8. Divide dough into 4 equal pieces , working on a lightly floured surface. | 9. Roll each piece into a long snake like shape 1/2 -1/4 inch thick. | 10. Cut the dough into 3/4 inch pieces use your finger to make an indentation in the center of the Gnocchi , Place each pice on a lightly floured baking sheet , repeat with remaining dough. | 11. Put pot of boiling water on , adjust water to a gentle boil add about 1/4 of the Gnocchi at a time when Gnocchi floats to the top remove with slotted spoon ,. | 12. Return water to a gentle boil between batches. | 13. transfer to cookie sheet lined with parchmant paper /wax paper. | 14. cook remaining pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	2	lbs		716.6768	163.9285	19.4138	0.7257
salt	3/4	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
sun tomato	1/3	cup	sun-dried	-	-	-	-
flour	1 1/4	cups		722.85	158.2567	11.7512	2.8045

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