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    You are in: Home / Recipes / Gnocchi (America's Test Kitchen) Recipe
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    Gnocchi (America's Test Kitchen)

    Average Rating:

    1 Total Reviews

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    • on October 24, 2013

      I have a feeling it takes lots of practice to make good-looking gnocchi! This recipe is good as far as the ingredients go. Unfortunately, the dough turned out a bit too loose and after boiling, the gnocchi was a bit waterlogged. After cooking all the gnocchi, I searched the internet for the original recipe and found where it all went wrong. The original recipe calls for kneading on a floured surface, as well as rolling on a floured surface. Then, floured hands, if necessary, when forming. The original ATK recipe states the dough should be slightly sticky, not loose. I will definitely make these again, but use flour in the steps indicated.

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    Nutritional Facts for Gnocchi (America's Test Kitchen)

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.8
     
    Calories from Fat 15
    79%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 46.5 mg
    15%
    Sodium 613.3 mg
    25%
    Total Carbohydrate 61.3 g
    20%
    Dietary Fiber 5.7 g
    23%
    Sugars 1.8 g
    7%
    Protein 9.0 g
    18%

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