Cooking in progress....

Veronica's Homemade Gnocchi (Italian potato dumplings)

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.0357
Energy (kCal)6061.715
Carbohydrates (g)1014.4227
Total fats (g)173.3043
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. IN LARGE KETTLE, bring the water and oil to a boil. | 2. Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes). | 3. Let it cool for about 4 hours. | 4. In a large bowl combine the flour and grated cheese (mix well). | 5. Add the slightly beaten egg yolks and cold mashed potato mixture. | 6. Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes). | 7. Cut the rope into 1" pieces or smaller. | 8. Sprinkle flour over the little pieces. | 9. Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi. | 10. (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN). | 11. They will sorta look like a crocheted hat without a rim when you are done rolling them. | 12. Flour your cookie trays and only put one layer of gnocchi's per tray. | 13. You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use. | 14. When ready to cook them, place them in boiling water. | 15. When they float to the top of the pan, they are done. | 16. Drain and put in big pasta bowl. | 17. Pour your sauce (tomato or pesto) over the top and mix and serve. | 18. This recipe will serve about 10 to 12 people. | 19. You might want to cut it in half. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 8 cups 0.0 0.0 0.0 0.0
    oil 2/3 cup 1197.2 0.0 0.3827 135.95600000000002
    potato 2 packages mashed - - - -
    flour 8 cups 4626.24 1012.8432 75.208 17.9488
    cheese 1/2 cup grated 238.275 1.5795 14.445 19.3995
    egg yolk 8 slightly beaten - - - -

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

    Similar Recipes by Processes Similar Recipes by Category Composition