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Recipe by Emporion
Gnocchi are a typical dish of the Italian tradition, particularly widespread in the north of the country. They are dumplings made from potatoes, flour, egg and salt, which are cooked in boiling water until they rise to the surface. Gnocchi can be dressed with various sauces, such as ragù or Genovese pesto. This recipe is easy to prepare and requires few ingredients.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Boil the potatoes, peel them and pass them through a potato ricer
Step 2 of 6: Add the flour and the egg and knead until you obtain a homogeneous dough that is not too firm
Step 3 of 6: Form thin rolls (cylinders) and cut them into pieces about 2 cm long
Step 4 of 6: One at a time, roll them on a fork to shape them into a curl
Step 5 of 6: Boil the gnocchi obtained in plenty of salted water
Step 6 of 6: Season to taste, preferably with tomato sauce
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In summary: Not suitable for vegans · Allergens detected: Gluten and Eggs
In gray: not detectedDetected
| Average values | Per serving163 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,179 kJ282 kcal | 726 kJ173 kcal |
| Fat | 0.54 g | 0.33 g |
| of which saturated fatty acids | 0.08 g | 0.05 g |
| Carbohydrates | 62.76 g | 38.62 g |
| of which sugars | 1.46 g | 0.9 g |
| Fibre | 2.97 g | 1.83 g |
| Protein | 8.97 g | 5.52 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
