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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the sauce: | 2. Saute onion and garlic in olive oil a few minutes. | 3. Add remaining ingredients except basil and simmer about 1 hour. | 4. Add basil just before serving. | 5. Now the Gnocchi: | 6. Wash potatoes in skin and boil 10-20 minutes (depends how big they are) in large pot until done (like mashed potatoes). | 7. Drain and let cool a little. | 8. Remove peels and mash. | 9. Stir in flour, butter, salt and egg making a stiff dough. | 10. Transfer to floured surface and knead a couple minutes until smooth. | 11. Roll dough into 3/4 inch pieces and cut into 1 inch pieces. | 12. Push each gently with fork prongs (helps hold the sauce). | 13. Drop into salted boiling water. | 14. Cook until they float. | 15. Drain. | 16. Transfer to serving dish. | 17. Sprinkle with cheese. | 18. Don't forget the basil. | 19. Top with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1 1/2	1/2		-	-	-	-
flour	1 1/4	cups		722.85	158.2567	11.7512	2.8045
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt	3/4	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
parmigiano reggiano cheese			shaved	-	-	-	-
onion	1/2			14.0	3.2689999999999997	0.385	0.035
garlic clove	3			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
tomato	29	ounces	crushed	189.0911	41.9289	9.8656	1.6443
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
sugar	1/2	tablespoon		27.531	6.8862	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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