Discover Potato-free gnocchi: a delicious variation with ricotta and parmesan, with the authentic flavor of Italian tradition. Try it now!
Step 1 of 4: First mix all the ingredients with a fork, then flour the work surface and knead by hand, forming 4 sausages.
Step 2 of 4: Using flour on the work surface and on your hands, divide the dough into balls.
Step 3 of 4: Cook the gnocchi in salted boiling water for about 8 minutes.
Step 4 of 4: Season to taste, for example with melted butter and sage, or with a tomato sauce.
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving137 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,251 kJ299 kcal | 915 kJ219 kcal |
| Fat | 13.91 g | 10.18 g |
| of which saturated fatty acids | 8.23 g | 6.02 g |
| Carbohydrates | 28.7 g | 21 g |
| of which sugars | 2.34 g | 1.71 g |
| Fibre | 0.33 g | 0.24 g |
| Protein | 16.28 g | 11.91 g |
| Salt | 0.34 g | 0.25 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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