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Gnocci
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
524Calories
22 gProtein
87 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein22 g
Carbohydrates87 g
Fiber3.7 g
Sugars0 g
Total Fat21 g
Saturated Fat4.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol56 mg
Sodium512 mg
Potassium257 mg
Calcium286 mg
Iron1.9 mg
Magnesium55 mg
Phosphorus330 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate192 mcg
Choline4 mg
Caffeine0 mg
Water495 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 259. The excerpt below is the record exactly as published.
Gnocci. Bring one pint of water to the boil with one tablespoonful of butter and some salt; drop four ounces of semolina by de- grees, and stir until the mixture thickens. This will take about one-quarter of an hour. Add one ounce of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.