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Gnochi de Pommes de Terre

Name: Gnochi de Pommes de Terre
Yield: 3 servings
Ingredients: two lbs. of potatoes; one and one-half oz. of butter; two small eggs; two egg-yolks; one-third lb. of flour; salt; pepper; nutmeg

From A guide to modern cookery, 1909

Serves 3

Serve with grated cheese and melted butter.

Presented as published in 1909. 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

574Calories

21 gProtein

92 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories574 kcal

Protein21 g

Carbohydrates92 g

Fiber6.4 g

Sugars2.6 g

Total Fat25 g

Saturated Fat1.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol157 mg

Sodium68 mg

Potassium1402 mg

Calcium66 mg

Iron5.8 mg

Magnesium87 mg

Phosphorus295 mg

Zinc1.7 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0.7 mcg

Vitamin C60 mg

Vitamin A53 mcg

Vitamin E2.3 mg

Vitamin K6.1 mcg

Vitamin B61 mg

Vitamin B120.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.6 mg

Folate141 mcg

Choline135 mg

Caffeine0 mg

Water290 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 385. The excerpt below is the record exactly as published.

GNOCHI DE POMMES DE TERRE Cook two lbs. of potatoes in the English way. Drain them as soon as they are cooked, and work the purée, while it is very hot, with one and one-half oz. of butter, two small eggs, two egg-yolks, one-third lb. of flour, salt, pepper, and nutmeg

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