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    You are in: Home / Recipes / Potato and Parmesan Gnocchi Recipe
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    Potato and Parmesan Gnocchi

    Average Rating:

    3 Total Reviews

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    • on June 06, 2010

      So fantastic! This was a breeze to make and it turned out wonderful. The dough was soft and smooth and easy to work with. I used half white all-purpose flour and half spelt flour. We used this gnocchi in Gnocchi With Broccoli Rabe, Caramelized Garlic, and Parmesan Thanks so much for posting.

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    • on September 30, 2009

      I love gnocchi and its great to find a simple recipe! This was easy to prepare and we all loved the finished result. I cut mine a little big, these puff up into nice big pillows, a little goes a long way! I had more than I needed, so I have frozen some, which is what I'd like to do in future, always have a supply in my freezer. I packed in Tupperware, separating layers with wax paper. I served these with Fresh Herb and Cheese Sauce, for a fabulous supper, mmm! Made for PAC Fall 2009

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    • on February 21, 2009

      This is a great recipe for Gnocchi! The only change is I use only 1 whole egg. I also like to make a butter sage sauce to top it with. I use 6 Tablespoons of unsalted butter and 12 whole fresh sage leaves, cut up into thin strips. In small skillet, melt the butter, when butter foams add the sage. Very rich, but oh so good! Thanks for posting carbsfromhvn.

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    Nutritional Facts for Potato and Parmesan Gnocchi

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 269.5
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 2.0 g
    Cholesterol 74.0 mg
    Sodium 242.3 mg
    Total Carbohydrate 47.2 g
    Dietary Fiber 2.9 g
    Sugars 1.2 g
    Protein 10.0 g

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