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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. | 2. In a saucepan, add olive oil and garlic and sauté for 1 minute. | 3. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. | 4. Add the basil. | 5. Finish with cream. | 6. To make the gnocchi: Preheat the oven to 300°F. | 7. Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. | 8. Scoop each potato out of its skin into mixing bowl. | 9. Mash the potatoes to a fine consistency. | 10. In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. | 11. Add the egg mixture to the potatoes and mix together. | 12. Add flour to mixture, 1 cup at a time, and mix until smooth. | 13. Scoop out and make finger-sized rolls on a floured board. | 14. Cut with knife into bite sized pieces. | 15. Roll each piece over the back of a fork to make a round form. | 16. In a pan, freeze until hard enough to handle, and put into portion sized bags. | 17. Fill a large pot with water and add a pinch of salt and boil. | 18. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. | 19. The gnocchi is ready when it floats to the top. | 20. Drain gnocchi and scoop out into bowl and add sauce. | 21. Add fresh Parmesan and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian tomato	1	can		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
salt pepper				-	-	-	-
red pepper flake			crushed	-	-	-	-
basil leaf	6 -8		chopped	-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
baking potato	6			-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
butter	4	ounces	melted	646.38	29.6995	20.1965	54.431999999999995
salt	1	pinch		-	-	-	-
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
nutmeg			grated	-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872
parmesan cheese			grated	-	-	-	-

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