Gnocchi

Gnocchi (4 servings)

1. Boil the potatoes in their skins for about 40 min (pierce them to check they’re cooked).
2. Peel the potatoes while still hot and pass them through a potato ricer or mash them.
3. Make a well with the flour and add the potato, mix, then add the egg and salt.
4. Knead until the dough is elastic, smooth and doesn’t stick to your hands.
5. Take pieces of dough and roll them into ropes about 1 cm thick, then cut into pieces about 2 cm long.
6. Shape them with a fork.
7. Boil the gnocchi in salted water.
8. Add them to the sauce, which should already be ready.

Sauce

1. Cook the tomato with the spices, salt and oil over a low heat until done.
2. If you don’t want to cook them all, you can freeze them and, when you want them, put them straight into boiling water without defrosting.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 440 g	100 g	% IR*	Share
Energy	545 kcal	124 kcal	27 %
Fat	5.9 g	1.3 g	8 %
of which saturates	1 g	0.2 g	5 %
Carbohydrate	105 g	24 g	40 %
of which sugars	6.3 g	1.4 g	7 %
Fibre	9 g	2 g	—
Protein	16 g	3.6 g	32 %
Salt	2.4 g	0.5 g	39 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Salt: 1 g per serving

Photos