Gnocchi (Potato Dumplings)

Name: Gnocchi (Potato Dumplings)
Ingredients: Boil six medium-sized potaotes; about a cup of flour; a little salt

From Waldensian cookery, 1957

Presented as published in 1957. 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

1152Calories

32 gProtein

254 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1152 kcal

Protein32 g

Carbohydrates254 g

Fiber19 g

Sugars7.4 g

Total Fat2.7 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium57 mg

Potassium3996 mg

Calcium132 mg

Iron14 mg

Magnesium240 mg

Phosphorus648 mg

Zinc3.6 mg

Copper1.2 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C177 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K18 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)18 mg

Folate336 mcg

Choline109 mg

Caffeine0 mg

Water725 g

As published

This recipe was extracted from Waldensian cookery (1957), page 28. The excerpt below is the record exactly as published.

GNOCCHI (Potato Dumplings) Boil six medium-sized potaotes in their skins, peel them, and mash them while hot. Add a little salt and about a cup of flour

Cook this with the app: pantry check, scaling, and the assistant.