Potato gnocchi in Italian
Composition / ingredients
4
Servings:
Cooking method
1 Wash the potatoes and boil them right in the peel.
2 Peel and grate on a fine grater. Add flour, egg, salt and knead a non-sticky dough.
3 Divide the finished dough into 4 equal parts and roll out long sausages.
4 Cut each sausage into small pieces and press lightly with a fork.
5 Boil the finished gnocchi in boiling salted water until they float.
2 Peel and grate on a fine grater. Add flour, egg, salt and knead a non-sticky dough.
3 Divide the finished dough into 4 equal parts and roll out long sausages.
4 Cut each sausage into small pieces and press lightly with a fork.
5 Boil the finished gnocchi in boiling salted water until they float.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
