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Gnocchi
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
520Calories
44 gProtein
1 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein44 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol177 mg
Sodium292 mg
Potassium443 mg
Calcium92 mg
Iron2.1 mg
Magnesium48 mg
Phosphorus382 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C3.6 mg
Vitamin A110 mcg
Vitamin E0.7 mg
Vitamin K3.5 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)15 mg
Folate14 mcg
Choline136 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 50. The excerpt below is the record exactly as published.
GNOCCHI. (Italian savory fritters.) Chop y pound of the white meat of cold cooked chicken very fine, make an equal amount of paste, such as used for eclairs and cream pufi^s (no sugar), chopped parsley, salt, pepper, and onion juice, also a tablespoonful of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.