Recipes · Italian · Pasta
Gnocchi
One serving has 660 kcal and 20 g protein, and at least a fifth of a woman's daily need of thiamin (68%), pyridoxine (65%), selenium (62%), riboflavin (52%), phosphorus (49%) and manganese (47%). Ready in 50 minutes.
- Preparation: 20 min
- Cooking: 30 min
- Makes: 1 serving (346 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 220 g Potatoes, russet, raw
- 70 g Flour, all-purpose
- 20 g Eggs, whole, raw
- 20 g Butter, unsalted
- 0.3 g Sage, dried
- 15 g Parmesan cheese
- 1 g Salt
Method
- Boil the potatoes whole and unpeeled until tender, about 25 minutes.
- Drain, peel while still hot, and mash or pass through a ricer onto a floured surface.
- Let cool slightly, then work in the egg, salt and most of the flour, adding just enough to form a soft, slightly sticky dough — overworking makes the gnocchi tough.
- Roll into ropes and cut into small pillow shapes, pressing each lightly with a fork if you like.
- Bring a large pot of salted water to a boil and cook the gnocchi in batches for 2-3 minutes, until they float to the surface.
- Meanwhile melt the butter with the sage until fragrant.
- Drain the gnocchi, toss in the sage butter, and serve with the grated parmesan.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 660 kcal | 31% |
| Carbohydrates | 94 g | |
| Water | 204 mL | |
| Fiber | 4.9 g | 16% |
| Protein | 20 g | 42% |
| Tryptophan | 0.2 g | |
| Threonine | 0.51 g | |
| Isoleucine | 0.68 g | |
| Leucine | 1.3 g | |
| Lysine | 0.85 g | |
| Methionine | 0.35 g | |
| Cystine | 0.24 g | |
| Phenylalanine | 0.8 g | |
| Tyrosine | 0.63 g | |
| Valine | 0.84 g | |
| Histidine | 0.43 g | |
| Fat | 22.8 g | |
| Monounsaturated | 6.6 g | |
| Polyunsaturated | 1.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.1 g | |
| Saturated | 13.1 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 128 mg | |
| Calcium | 238 mg | 24% |
| Copper | 0.35 mg | 39% |
| Iron | 5.7 mg | 32% |
| Magnesium | 76.7 mg | 25% |
| Manganese | 0.84 mg | 47% |
| Phosphorus | 345 mg | 49% |
| Potassium | 1,042 mg | 22% |
| Selenium | 34.3 µg | 62% |
| Sodium | 607 mg | |
| Zinc | 1.8 mg | 23% |
| Thiamin (vitamin B1) | 0.75 mg | 68% |
| Riboflavin (vitamin B2) | 0.57 mg | 52% |
| Niacin (vitamin B3) | 6.5 mg | 46% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 27% |
| Pyridoxine (vitamin B6) | 0.85 mg | 65% |
| Folate (vitamin B9) | 171 µg | 43% |
| Cobalamin (vitamin B12) | 0.39 µg | 16% |
| Choline | 92.7 mg | 22% |
| Vitamin A | 201 µg | 29% |
| Vitamin C | 12.6 mg | 17% |
| Vitamin D (D2 + D3) | 19.3 IU | 3% |
| Vitamin E | 0.91 mg | 6% |
| Vitamin K | 11 µg | 12% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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