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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well. | 2. Mash. | 3. Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl. | 4. Chop spinach into approximately 1/4 inch pieces and then mix into potatoes. | 5. Add butter, egg, garlic salt, and half of the flour and mix together well. | 6. Place dough onto a floured surface and knead in the remaining flour to form a soft dough. | 7. Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball. | 8. With floured hands press the center of each dumpling to form a trough in the middle. | 9. Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes. | 10. Drain and serve with tomato sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	2	lbs		806.9352	0.0	179.5204	4.5333
spinach leaf	5	ounces		41.1068	5.9676	5.1454	0.8079999999999999
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
egg	2		beaten	143.0	0.72	12.56	9.51
garlic salt	1/2	teaspoon		806.9352	0.0	179.5204	4.5333
purpose flour	1 1/2	1/2		806.9352	0.0	179.5204	4.5333
tomato sauce				-	-	-	-

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