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Baked Potato Gnocchi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.5655
Energy (kCal)1065.78
Carbohydrates (g)190.8609
Total fats (g)24.1136
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, make a well in the flour. | 2. Add potatoes, butter, seasonings and nutmeg. | 3. Pinch to form a soft dough. | 4. Knead lightly on a floured board. | 5. Divide ball of dough into 4. | 6. Roll each section into a long rope approximately 1 inch in diameter. | 7. Cut into 1/2 inch slices. | 8. Drop slices into salted simmering water. | 9. Cook 4-5 minutes. | 10. Gnocchi is cooked when it rises to the surface. | 11. Remove with a slotted spoon and drain on paper towel. | 12. Continue in small batches until all gnocchi is cooked. | 13. Place one layer of gnocchi in a greased baking dish. | 14. Top with 1/2 cup mozarella cheese. | 15. Top with 3/4 cup of white sauce. | 16. Top with 3/4 cup of tomato sauce. | 17. Repeat one more layer. | 18. Garnish with parsley if desired. | 19. Bake in 375F oven 30-35 minutes. | 20. Serve hot with a tossed salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 cup 578.28 126.6054 9.401 2.2436
    potato 2 cups cooked riced 231.0 52.47 6.15 0.27
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    salt pepper 1 dash - - - -
    nutmeg 1 dash - - - -
    mozzarella cheese 1 cup - - - -
    tomato sauce 1 1/2 1/2 - - - -
    white sauce 1 1/2 1/2 - - - -

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



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