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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash, peel and cube potatoes. | 2. Boil in salted water, in a covered pot, until tender. | 3. Drain, reserving a little hot water for further use. | 4. Put the hot cooked potatoes on a flat working surface and mash. | 5. Put 2 cups flour on top of potatoes and mix well to make a soft elastic dough. | 6. Knead the dough well until it is pliable, adding some of the reserved hot water if needed. | 7. You should knead until the dough is smooth and elastic, about 5- 8 minutes. | 8. Use as little additional flour as possible. | 9. To make gnocchi, break off small pieces of dough. | 10. Using the palm of your hand, roll the pieces to pencil thickness. | 11. Cut them into pieces about 3/4 inch long. | 12. Curl each piece by pressing lightly with your index finger and pulling your finger along the piece of dough toward you. | 13. When you want to eat them, bring salted water to a boil. | 14. Add gnocchi and boil rapidly, uncovered, until tender. | 15. They should take about 10 minutes or less. | 16. Drain, top with sauce and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1			-	-	-	-
flour	2	cups	unbleached	729.12	53.6256	63.5208	34.692

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