Gnocchi With Potatoes Recipe
Ingredients
| Potatoes | 3 Medium | |
| Egg yolks | 2 | |
| Salt | 1⁄2 Teaspoon | |
| 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) |
Nutrition Facts
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
Directions
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
Chef
