RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.3099
Energy (kCal)	72.2216
Carbohydrates (g)	0.5439
Total fats (g)	4.7644
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0244
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2290
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4064
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4109
Proline (g)	0.2601
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1857
Adjusted Protein (g)	0.0000
Cystine (g)	0.1364
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3641
Copper, Cu (mg)	0.0564
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6484
Total lipid (fat) (g)	4.7644
Vitamin K (phylloquinone) (g)	0.6206
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0184
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2645
Folate, total (g)	23.5489
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	271.5726
Energy (kcal)	72.2216
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1007
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1903
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1868
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0324
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	252.8052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4306
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	11.2316
Fatty acids, total saturated 16:0 (g)	1.1170
Carbohydrate, by difference (g)	0.5439
Vitamin D (IU)	41.0000
Fructose (g)	0.0007
Fluoride, F (g)	0.6483
Aspartic acid (g)	0.6686
Tyrosine (g)	0.2509
Potassium, K (mg)	72.8209
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	80.0776
Serine (g)	0.4867
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3413
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0166
Histidine (g)	0.1550
Isoleucine (g)	0.3366
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0408
Water (g)	275.0634
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.8912
Sodium, Na (mg)	75.7975
Iron, Fe (mg)	0.9029
Energy (kJ)	302.5188
Ash (g)	0.7088
Caffeine (mg)	0.0000
Glycine (g)	0.2173
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7795
Fatty acids, total polyunsaturated (g)	0.9584
Vitamin E (alpha-tocopherol) (mg)	0.5280
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0858
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4567
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0119
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.7705
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0203
Folate, food (g)	23.5489
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8311
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	146.9325
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5670
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	52.9736
Fatty acids, total saturated 10:0 (g)	0.0031
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3693
Glutamic acid (g)	0.8406
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5459
Folate, DFE (g)	23.5489
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0727
Tryptophan (g)	0.0837
Threonine (g)	0.2787
Fatty acids, total polyunsaturated 18:1 c (g)	1.6959
Manganese, Mn (mg)	0.0507
Protein (g)	6.3099
Cryptoxanthin, beta (g)	4.5719
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7074
Betaine (mg)	0.1756
Phosphorus, P (mg)	99.4542
Tocopherol, gamma (mg)	0.2689

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool. | 2. Beat egg and stir in salt and pepper. Blend in enough flour to make fairly stiff dough. Turn dough out on a well floured board. Knead lightly. | 3. Divide dough in half (I do fourths for easier working). Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite size pieces. For a more authentic shape, roll against a fork tine and pinch a bit. | 4. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Top with tomato sauce. | 5. These can be made ahead and frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato flake	1	cup		-	-	-	-
water	1	cup	boiling	0.0	0.0	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
salt	1	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
purpose flour	1 1/2	1/2		-	-	-	-

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

Cooking in progress....

Quick Gnocchi by Sandy Metzler