Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1137
Calories
41g
Protein
36g
Fat
160g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 russet potatoes, about 2 1⁄2 lb. total
- 2 eggs
- 1 tsp. kosher salt
- 2 cups unbleached all-purpose flour, plus more
- for dusting
- 2 cups milk
- 4 Tbs. (1/2 stick) unsalted butter
- 1⁄4 cup all-purpose flour
- 1⁄2 tsp. kosher salt
- 1⁄4 lb. Parmigiano-Reggiano cheese
- Kosher salt for cooking the gnocchi
- 1 Tbs. unsalted butter
- 1 Tbs. plain fine dried bread crumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes