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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam potatoes until tender, about 30 minutes. While still hot, peel potatoes, place in bowl, and mash. | 2. Mix in egg and salt, and turn mixture onto floured board. | 3. Put a pot of salted water (about 6 quarts) to boil. Knead the dough for roughly 10 minutes, adding flour as necessary , until the mixture forms a firm, smooth dough. | 4. To form the dumplings, flour palms and board again. Break off small pieces or dough and roll each into thin, cigar shapes with your palms. With a paring knife, cut each cylinder into inch-long pieces. Then gently press each piece on the times of a fork - for those characteristic ridges - pressing each in the center with your thumb. Set shaped gnocci on floured napkins; this helps to absorb moisture from the potatoes. | 5. Drop the gnocci, several at a time, into boiling water and cook for about 3 minutes, or until they rise to the surface. Remove cooked gnocci with a slotted spoon, drain well; place on a platter and cover to keep warm while cooking the remaining dumplings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	2		washed peeled	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872

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