| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | 6 | Servings | |
INGREDIENTS
| 5 | Sized potatoes | |
| 1 | c | Cooked chicken breast |
| turkeycapon or | ||
| vealground | ||
| find | ||
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | t | Nutmeg |
| 1 | c | Flour |
| 2 | Egg yolks | |
| Salt and pepper |
INSTRUCTIONS
source:The Home Book of Italian cooking Boil potatoes until tender, drain and mash fine or put though a ricer. Or allow to cool and grate. On a bread board combine the potatoes, ground meat or fowl, cheese, nutmeg, flour, egg yolks, and seasonings. Knead until smooth, and if mixture does not hold together, add 1 more egg yolk. If dough is too sticky, add a little more flour. Roll dough out on lightly floured board to 1/2 inch thickness, and cut into 1 inch pieces. Boil in 8 quarts salted water 10 minutes. Drain and serve with desired sauce. Tomato Sauce or Mushroom sauce is good. NOTE: These gnocchi may be poached in boiling chicken or meat broth and served as an accompaniment to soup, if desired. Posted to Recipe Archive - 12 Jan 97 submitted by: [email protected] Date: Sun, 12 Jan 97 1:55:24 EST
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 83.5mg
Sodium: 84.1mg
Potassium: 93.6mg
Carbohydrates: 16.3g
Fiber: <1g
Sugar: <1g
Protein: 11.9g