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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool. | 2. FOLD in the egg and salt with a wooden or plastic spoon or spatula. | 3. ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl. | 4. TURN dough out onto a well floured surface and knead lightly into a ball. | 5. You want just be able to work with the mixture without it sticking unduly- but too much flour will result in gnocchi that are more lead than light. | 6. CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb. | 7. Cut into bite-size pieces. | 8. You can dust lightly with flour or semolina and set aside for a few hours. | 9. TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process). | 10. As the gnocchi rise to the top of the pot, remove them with a slotted spoon and put them in a sieve over a plate to drain further until you are ready to serve. | 11. Repeat until all are cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2/3	cup	mashed	77.0	17.49	2.05	0.09
water	2/3	cup	boiling	0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
purpose flour	1 1/2	1/2		-	-	-	-

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