RecipeDB

Cooking in progress....

Potato Gnocchi and Spinach Alfredo With Sundried Tomato Drizzle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.1141
Energy (kCal)848.7304
Carbohydrates (g)40.0292
Total fats (g)64.9467
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sundried tomato and pesto in small bowl. Refrigerate until later. | 2. In large mixing bowl combine potatoes, flour, salt and egg. Mix until combined. Knead until mixture comes together into dough. Divide into 4 parts. Roll each part into log 1/2 inch wide. Cut into bite-size portions. Make an thumbprint in each portion. Cook in batches in boiling water until each dumpling floats to top. Remove with slotted spoon. | 3. In large skillet over medium high heat, saute spinach in olive oil until wilted. Season to taste with salt. Stir in alfredo sauce and heat until hot. Remove from heat and stir in parmesan cheese. | 4. To serve, spoon over potato gnocchi. Drizzle with pesto. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sun tomato 1/2 cup sun-dried drained chopped - - - -
    basil pesto 1/3 cup - - - -
    potato traditional 2 cups Mashed - - - -
    purpose flour 2 1/2 cups - - - -
    salt 1/4 teaspoon - - - -
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    water 1 boiling - - - -
    spinach 1 lb washed 99.7904 17.6901 9.979 1.3608
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt - - - -
    alfredo sauce 1 jar - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition