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Ricotta Gnudi

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.3702
Energy (kCal)861.1957
Carbohydrates (g)14.2521
Total fats (g)63.6346
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour. | 2. Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled. | 3. Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes. | 4. Makes 6 first course servingss. Top with sauce of choice. I made bolognese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta cheese 1 lb 789.2517 13.7892 51.0746 58.8764
    egg 1 71.5 0.36 6.28 4.755
    pecorino romano cheese 1/3 cup grated - - - -
    pecorino romano cheese ounce - - - -
    salt 1/2 teaspoon - - - -
    white pepper 1 pinch 0.444 0.1029 0.0156 0.0032
    purpose flour 3/4 cup - - - -
    purpose flour - - - -

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



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