Photo: Markus Spiske
Potato Gnocchi with Tomato-Porcini Sauce Recipe
6 ingredients
1 hr 45 min
6 to 8 servings
openrecipes
The key to making superlight gnocchi that won't sink in your stomach is to roast, rather than boil, the potatoes—roasting prevents them from becoming waterlogged...
Estimated Nutrition (whole recipe, rough)
828
Calories
27g
Protein
20g
Fat
133g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- Salt
- 4 pounds Idaho or russet potatoes (about 8 large potatoes)
- 2 1/2 cups all-purpose flour, plus more as needed
- About 2 cups
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- Freshly grated Parmesan cheese, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes