Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 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
- =
- 4 medium-sized potatoes, peeled and quartered
- 1 1/2 to 3 cups semolina flour mix
- 1 tsp. salt
- 1 Tbs. olive oil
- =
Directions
1. Place potatoes in a steamer basket suspended above boiling water, and steam for 15 minutes, or until fork-tender. Set aside to cool.
2. Transfer potatoes to a large bowl, and mash with a fork. Add up to 3 cups of flour, and knead in the bowl until dough forms, adding more flour until dough is no longer sticky.
3. Divide dough into 4 portions, and turn onto floured surface. With floured hands, roll each portion into a long cylinder about 2 inches in diameter. Cut into 1-inch pieces. With a floured fork, make a lengthwise indentation on the edge of each piece, and, with a gentle motion, roll the dough over the fork tines to create ridges on dough. Set gnocchi aside on a floured board.
4. Fill a large saucepan with water, and add a teaspoon of salt and a tablespoon of olive oil. Bring to a boil, and add gnocchi with a slotted spoon. Bring water to a second boil, and reduce heat to medium-low. Gnocchi will rise to the surface in 5–10 minutes. Drain well, and combine with sauce.