Photo: Alexander Maasch
Chestnut Gnocchi with Robiola Cheese Sauce Recipe
9 ingredients
6 servings
openrecipes
While in Turin for Slow Food's Terra Madre conference, I ate in many restaurants, and they all shared one thing: pride in trumpeting the local cuisine. It was...
Estimated Nutrition (whole recipe, rough)
876
Calories
31g
Protein
22g
Fat
136g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds russet potatoes, scrubbed (about 4 medium potatoes)
- 1 cup “00” flour or all-purpose flour
- 1/2 cup chestnut flour
- 1 large egg, beaten
- 2 teaspoons kosher salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 6 ounces Robiola Bosina cheese
- 3/4 cup heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes