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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center. | 2. Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours. | 3. In a small bowl, mix together 3 cups cheese and the cream. Set aside. | 4. As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl. | 5. Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy). | 6. Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times. | 7. Divide dough and cover one batch with a damp kitchen towel. | 8. Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces. | 9. Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass. | 10. Bring a large pot of salted water to a boil. Top each dough circle with 1/2 teaspoons cheese-cream mixture. | 11. Gather up dough around filling and pinch to close, then roll into a small, smooth ball. | 12. Repeat rolling, filling, and forming with second batch of dough. | 13. Preheat broiler with rack 4 inches below heating element. | 14. Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them. | 15. Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi. | 16. Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	2			-	-	-	-
gouda cheese	9	ounces	grated aged	908.334	5.6643	63.6344	70.0132
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1	teaspoon		-	-	-	-
purpose flour	1 -2	cup		-	-	-	-
butter	1 1/2	tablespoons	melted	128.25	5.8927	4.0072	10.8
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
flat leaf parsley	2	tablespoons	chopped	-	-	-	-

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