Gnocchi With Potatoes
|Flour||1 Cup (16 tbs) (Approximately)|
|Italian style tomato sauce||1 1⁄2 Cup (24 tbs) (Use Canned Or Homemade)|
|Grated parmesan cheese||1 Cup (16 tbs) (Use More If Required)|
1. For gnocchi, use a dry, mealy type of potato. Boil the potatoes in their jackets, peel and mash. Add the egg yolks and salt; whip until fluffy. Add the flour and mix, then knead until smooth, adding more flour as necessary to prevent sticking.
2. Divide the dough into six parts and shape each into a long roll about one-half inch in diameter. Cut into pieces about one inch long and press with the thumb or a fork. Sprinkle lightly with flour.
3. Add about a third of the gnocchi at a time to six quarts boiling salted water and cook about five minutes. Remove to a heated bowl and keep warm. Repeat until all the gnocchi have been cooked.
4. Add one cup of the tomato sauce and one-half cup of the cheese and toss lightly. Turn onto a serving platter and pour the remaining sauce over the top. Sprinkle with the remaining cheese
Serving size: Complete recipe
Calories 1664 Calories from Fat 451
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 25.9 g129.3%
Trans Fat 0 g
Cholesterol 480 mg160%
Sodium 2924.9 mg121.9%
Total Carbohydrates 223 g74.5%
Dietary Fiber 18.8 g75%
Sugars 18.3 g
Protein 81 g162.3%
Vitamin A 19.9% Vitamin C 170.4%
Calcium 150.4% Iron 65.5%
*Based on a 2000 Calorie diet