While in Italy, thanks to the team at The Roman Food Tour, we had the chance to work directly with the renowned chef Angela of Al Giardino del Gatto e la Volpe.  We convinced her and her family to make the Pasta Inside A Ravioli.  She is such a whirlwind in the kitchen she even showcased her delectable 4 cheese gnocchi recipe with us and it tasted so good we had to share it with you here.

580 Calories

Gnocchi
 
Prep time
Cook time
Total time
 
While in Italy, thanks to the team at The Roman Food Tour, we had the chance to work directly with the renowned chef Angela of Al Giardino del Gatto e la Volpe. We convinced her and her family to make the Pasta Inside A Ravioli. She is such a whirlwind in the kitchen she even showcased her delectable 4 cheese gnocchi recipe with us and it tasted so good we had to share it with you here.
Author:
Serves: 2
Ingredients
  • 1½ Pounds Dry Potatoes
  • 1 Cup Organic Flour (1/2 Cup extra for work dough)
  • 1 egg
  • ½ tbsp salt
  • 1 tbsp Extra Virgin Olive Oil
  • 3 tsp Parmigiano Reggiano
  • 3 tsp Fontina
  • 3 tsp Emmental
  • 3 tsp Pecorino Romano
  • 2 tbsp Heavy Cream
Instructions
  1. Place potatoes in boiling water 20 minutes
  2. Drain and peel (remove skins after boiling)
  3. Place in bowl, add egg, flour, salt, and kneed with hands.
  4. When the dough comes together roll it into logs and cut into smaller increments (sprinkle flour to avoid sticking)
  5. Cut into 1 inch pieces.
  6. Place into boiling water until gnocchi floats to the top, then rise
  7. In a hot sauté pan add olive oil and your cheeses with a bit of heavy cream.
  8. Once melted through add your gnocchi
  9. Coat thoroughly add plate topping with more grated parmesan
Hellthy Nutritional Information
Serving size: 2 Cups Calories: 580 Fat: 32 Saturated fat: 17 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 50 Sugar: 1.5 Sodium: 423 Fiber: 1 Protein: 22 Cholesterol: 184

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