Directions:
- Boil potato and mash.
- Combine potato with eggs and salt and whip until fluffy.
- Add ricotta cheese, butter, Romano cheese and flour.
- Knead until smooth.
- Shape into 1/2 rolls and cut into 1 lengths.
- Make impression with thumb in each piece, then lightly dust with flour.
- Drop into boiling salted water and cook only until they rise to the surface.
- Drain and serve with tomato sauce and grated cheese.
- Note: Before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 595.87 Kcal (2495 kJ) | ||
| Calories from fat | 256.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.45g | 44% | |
|---|---|---|---|
| Cholesterol | 97.53mg | 33% | |
| Sodium | 1938.58mg | 81% | |
| Potassium | 184.12mg | 4% | |
| Total Carbs | 63.44g | 21% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 22.01g | 44% | |
| Iron | 4.1mg | 23% | |
| Calcium | 561.2mg | 56% | |
| Amount Per 100 g | |||
| Calories | 305.41 Kcal (1279 kJ) | ||
| Calories from fat | 131.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.58g | 44% | |
|---|---|---|---|
| Cholesterol | 49.99mg | 33% | |
| Sodium | 993.61mg | 81% | |
| Potassium | 94.37mg | 4% | |
| Total Carbs | 32.51g | 21% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 3.49g | 27% | |
| Protein | 11.28g | 44% | |
| Iron | 2.1mg | 23% | |
| Calcium | 287.6mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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