Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| 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
- =
- 2 lb Potatoes; cooked & mealed
- 1 1/2 lb Flour
- 2 Eggs
- 2 tb Soy oil
- 1 1/2 ts Salt
- =
Directions
Mix all the ingredients and roll to about 3 inches in diameter. Cut off a
good double-fistful, aobut a forth. On dry flour-powdered surface, roll
out to about 3/4 inch round, cut into pieces 1-1/4 inches long. To make
interesting pattern, roll the pieces along the underside of a larger
grating surface. With finger pressure the piece takes on a shell-like
look. Any deep-textured surface, such as a wide mesh colander or sieve
will also do. Zagrebcanke shape the pieces in their hands like a large
chocolate drop and with the thumb concave the underside. Dalmatinke roll
the little pieces in their hands, and fold over, and make 1/2 pretzels
(these they sometimes deep-fry and serve with broiled meat).
Maintain a flour dusting to your pieces as you work with them. Bring 3
quarts of water, with 2 tablespoons salt, to hard boil. Add about 1/3 of
your gnocchi to pot and cook for about 5 minutes. They're about done when
they float to the surface. Place in serving dish with a bit of your
favorite tomato, spaghetti or meat sauce. Proceed thusly with the other
two-thirds of your gnocchi. Serve with your meat and/or sauce; sprinkle
with Parmesan cheese.