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Gnocchi in Tomato Cream sauce.

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.3719
Energy (kCal)5138.3295
Carbohydrates (g)687.3203
Total fats (g)281.1475
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the onion, carrot and celery. | 2. Melt the butter in a large frying pan or pot and add the onion, carrot and celery. | 3. Cook until tender, about 10 minutes. | 4. Preheat oven to 425 fahrenheit (210 celsius). | 5. Add the tomatoes,including the juice,to the pan along with salt and pepper. | 6. Simmer for about 30 minutes until thickened. | 7. Don't forget to stir occasionally. | 8. Put in the blender and puree. | 9. Pour it back into the pan, remove from the heat and stir in cream and nutmeg. | 10. Season to taste. | 11. Place the gnocchi in a large baking dish and cover with the sauce. (Precook the gnocchi to package directions if you are using storebought gnocchi.) | 12. Bake in preheated oven until very hot and starting to brown on top. | 13. About 7-10 minutes. | 14. Serve immediatly, sprinkled with parsley. | 15. The sauce can be made a day ahead up until adding the cream. | 16. Only add the cream and bake just before serving. | 17. This makes a great and very tasty vegetarian dish or side dish. | 18. I like to make it with spinach gnocchi. | 19. Serve with bread to mop up the delicious sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    home 2 lbs 4009.7613 609.6289 50.2581 189.7833
    onion 1 28.0 6.537999999999999 0.77 0.07
    carrot 1 52.48 12.2624 1.1904 0.3072
    celery rib 1 - - - -
    tomato 2 3/4 canned peeled 170.6897 37.8486 8.9055 1.4843
    butter 1 1/2 1/2 128.25 5.8927 4.0072 10.8
    salt pepper - - - -
    cream 8 ounces 748.4266 15.0819 8.2327 78.6528
    nutmeg 1 pinch ground 0.7219 0.0678 0.008 0.0499
    parsley - - - -

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



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