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Gnocchi Recipe
Nutrition
Cal/Serving: 492Daily Value: 25%
Servings: 4
High-Fiber, Low-Fat
Vegetarian, Sugar-Conscious
| Fat | 4g | 6% |
| Saturated | 2g | 8% |
| Trans | 0g | 0% |
| Carbs | 98g | 33% |
| Fiber | 5g | 21% |
| Sugars | 2g | 0% |
| Protein | 16g | 33% |
| Cholesterol | 51mg | 17% |
| Sodium | 727mg | 30% |
| Calcium | 137mg | 14% |
| Magnesium | 82mg | 21% |
| Potassium | 1245mg | 36% |
| Iron | 6mg | 31% |
| Zinc | 2mg | 11% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 16mg | 26% |
| Thiamin (B1) | 1mg | 48% |
| Riboflavin (B2) | 0mg | 28% |
| Niacin (B3) | 7mg | 33% |
| Vitamin B6 | 1mg | 50% |
| Folic Acid (B9) | 160µg | 40% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 5µg | 7% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 3 large baking potatoes, scrubbed
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 cups unbleached all-purpose flour, or as needed
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time |
