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Potato Gnocchi In Veal Sauce Recipe
|Veal sauce||1 Cup (16 tbs)|
|Mashed unseasoned potatoes||3 Cup (48 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Olive salad/Salad oil||1 Tablespoon|
|Eggs||2 , lightly beaten|
|All-purpose flour||1 1⁄2 Cup (24 tbs)|
|Boiling salted water||1 3⁄4 Cup (28 tbs)|
|Melted butter||3 Tablespoon|
|Grated parmesan cheese/Shredded jack cheese / 3/4 pound teleme cheese, thinly sliced||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 5190 Calories from Fat 973
% Daily Value*
Total Fat 111 g170.3%
Saturated Fat 60.1 g300.4%
Trans Fat 0 g
Cholesterol 748.2 mg
Sodium 7500 mg312.5%
Total Carbohydrates 869 g289.6%
Dietary Fiber 71 g284.2%
Sugars 5.3 g
Protein 201 g402%
Vitamin A 48.8% Vitamin C 443.2%
Calcium 219.7% Iron 116.4%
*Based on a 2000 Calorie diet
While sauce is simmering, make gnocchi.
Measure hot mashed potatoes into a bowl; add the 1 1/2 cups flour, salt, and oil and blend with a fork.
Add eggs and blend thoroughly into potato mixture.
Turn potato dough out onto a well-floured board and knead gently about 15 times.
If dough is soft, work in a little more flour.
Shape into a fat loaf and set on a floured area to prevent sticking.
Cut off one piece of dough (about 1/2 cup) at a time and roll on a very lightly floured board into a 3/8-inch-thick cord.
Cut cord in 1 1/4-inch lengths and roll each length in the center lightly under your forefinger to give the piece a bow shape.
Arrange shaped gnocchi, slightly apart, on a lightly floured cooky sheet.
When all dough is shaped, cook according to directions that follow.or freeze on the floured cooky sheets until firm, then transfer to plastic bags for longer storage in freezer.
To cook gnocchi, drop about 20 at a time into a large kettle of boiling salted water.
Keeping water at a slow boil, cook for 5 minutes (6 minutes, if frozen) after gnocchi return to surface of water.
Stir gently if they haven't popped up in about 1 minute.
Remove cooked gnocchi from water with a slotted spoon, draining well.
Place cooked gnocchi in a shallow, rimmed pan and mix gently with the melted butter.
Cover tightly and place in a warm oven (150°) while you cook remaining gnocchi.
They will keep for as long as 1 hour if they are well covered to retain moisture.
Flavor is best if they don't cool after cooking.
Arrange half the gnocchi in a layer in a wide, rimmed, ovenproof serving dish and top with half the hot veal sauce and half the cheese.
Top with remaining gnocchi, sauce, and cheese.
Heat in a 375° oven for about 10 minutes or until cheese melts and gnocchi are piping hot.
Broil top lightly if desired.