Directions:
- Boil potatoes until well done.
- Cool just enough to handle, peel and mash thoroughly.
- Place mashed potatoes on a floured board and mix well with flour.
- Knead dough well.
- Roll dough into a finger thin roll, and cut into pieces 1-2 inches long.
- Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
- Arrange the gnocchi on a lightly floured sheet or board, dust them lightly with flour.
- After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
- When they rise to the surface, remove them from the pot with a strainer.
- Place in a heated bowl.
- Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
- Add heated sauce, sprinkle with grated Parmesan cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1244.76 Kcal (5212 kJ) | ||
| Calories from fat | 308.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.33g | 53% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 8% | |
| Sodium | 8136.98mg | 339% | |
| Potassium | 2471.89mg | 53% | |
| Total Carbs | 205.6g | 69% | |
| Sugars | 35.23g | 141% | |
| Dietary Fiber | 25.29g | 101% | |
| Protein | 32.7g | 65% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 10.5mg | 58% | |
| Calcium | 906.9mg | 91% | |
| Amount Per 100 g | |||
| Calories | 52.45 Kcal (220 kJ) | ||
| Calories from fat | 13.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 53% | |
|---|---|---|---|
| Cholesterol | 1.03mg | 8% | |
| Sodium | 342.87mg | 339% | |
| Potassium | 104.16mg | 53% | |
| Total Carbs | 8.66g | 69% | |
| Sugars | 1.48g | 141% | |
| Dietary Fiber | 1.07g | 101% | |
| Protein | 1.38g | 65% | |
| Vitamin C | 0.6mg | 23% | |
| Vitamin A | 0.2mg | 189% | |
| Iron | 0.4mg | 58% | |
| Calcium | 38.2mg | 91% | |
* 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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