- Recipes Home
- Interest Groups
Potato Gnocchi Recipe
|Flour||250 Milliliter (1 Cup)|
|Cooked potatoes||500 Milliliter (2 Cup)|
|Butter||60 Milliliter (4 Tablespoon)|
|Grated mozzarella cheese||125 Milliliter (0.5 Cup)|
|Tomato sauce||375 Milliliter, heated (1.5 Cups)|
|Ricotta cheese||125 Milliliter (0.5 Cup)|
|White pepper||To Taste|
Serving size: Complete recipe
Calories 2487 Calories from Fat 850
% Daily Value*
Total Fat 97 g148.9%
Saturated Fat 58.4 g292.1%
Trans Fat 0 g
Cholesterol 291.5 mg
Sodium 1399.5 mg58.3%
Total Carbohydrates 317 g105.7%
Dietary Fiber 29.3 g117.1%
Sugars 22.1 g
Protein 87 g174.9%
Vitamin A 97.9% Vitamin C 125.6%
Calcium 122.4% Iron 255.8%
*Based on a 2000 Calorie diet
Add potatoes, nutmeg and 3 tbsp (45 ml) butter; pinch dough to incorporate.
Season and remove dough from bowl.
Place on counter and knead with the heel of your hand until smooth.
Shape dough into ball and cut into 4 quarters.
Roll each quarter into a cylindrical shape with a diameter of about 1 in (2.5 cm).
Slice into 1/2 in (1.2 cm) pieces.
Cook in salted simmering water for about 5 minutes.
Monitor heat to keep water simmering without breaking into a boil.
When cooked, gnocchi should rise to the surface.
Remove with slotted spoon and set aside to drain on paper towel.
Preheat oven to 375°F (190°C).
With remaining butter grease large baking dish.
Season mozzarella with salt and pepper.
Mix ricotta cheese with tomato sauce over low heat for 1 minute.
Layer gnocchi, mozzarella and sauce in baking dish.
Bake 12 minutes.
Change oven setting to broil and continue cooking 4 minutes.