Baked Potato Gnocchi

1. In a bowl, make a well in the flour.

2. Add potatoes, butter, seasonings and nutmeg.

3. Pinch to form a soft dough.

4. Knead lightly on a floured board.

5. Divide ball of dough into 4.

6. Roll each section into a long rope approximately 1 inch in diameter.

7. Cut into 1/2 inch slices.

8. Drop slices into salted simmering water.

9. Cook 4-5 minutes.

10. Gnocchi is cooked when it rises to the surface.

11. Remove with a slotted spoon and drain on paper towel.

12. Continue in small batches until all gnocchi is cooked.

13. Place one layer of gnocchi in a greased baking dish.

14. Top with 1/2 cup mozarella cheese.

15. Top with 3/4 cup of white sauce.

16. Top with 3/4 cup of tomato sauce.

17. Repeat one more layer.

18. Garnish with parsley if desired.

19. Bake in 375F oven 30-35 minutes.

20. Serve hot with a tossed salad.

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Nutrient	Quantity
Total fats	24.1136 g
Protein	23.5655 g
Carbohydrates	190.8609 g
Energy	1065.78 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2993 g
Water	257.8862 g
Aspartic acid	3.0512 g
Calcium, Ca	240.8 mg
Lutein + zeaxanthin	27 g
Fiber, total dietary	14.277 g
Carotene, beta	3 g
Niacin	9.9414 mg
Vitamin A, RAE	1.35 g
Arginine	2.3067 g
Riboflavin	0.3587 mg
Fatty acids, total saturated 20:1	0.0302 g
Glutamic acid	4.5737 g
Sodium, Na	51.3 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0757 g
Total lipid (fat)	24.1136 g
Manganese, Mn	3.0106 mg
Fructose	0.78 g
Proline	0.994 g
Fatty acids, total saturated 16:0	2.5245 g
Sucrose	0.51 g
Choline, total	45.464 mg
Sugars, total	2.6496 g
Serine	1.1488 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.9617 g
Vitamin B-6	1.6499 mg
Selenium, Se	25.058 g
Ash	6.5438 g
Fatty acids, total saturated 18:1 undifferentiated	8.7456 g
Pantothenic acid	2.4913 mg
Phenylalanine	1.1687 g
Copper, Cu	1.2635 mg
Betaine	0.6 mg
Thiamin	1.0384 mg
Methionine	0.5881 g
Iron, Fe	4.1125 mg
Carbohydrate, by difference	190.8609 g
Phosphorus, P	664.24 mg
Folate, total	95.42 g
Alanine	1.1326 g
Valine	1.3066 g
Fatty acids, total saturated 18:2 undifferentiated	9.8848 g
Glycine	1.1419 g
Glucose (dextrose)	0.93 g
Fatty acids, total saturated 14:0	0.0696 g
Zinc, Zn	4.252 mg
Isoleucine	0.9282 g
Fatty acids, total saturated 12:0	0.009 g
Fatty acids, total polyunsaturated	10.1924 g
Leucine	1.6788 g
Vitamin A, IU	36.15 IU
Folate, DFE	95.42 g
Tryptophan	0.3523 g
Vitamin C, total ascorbic acid	59.1 mg
Starch	45.87 g
Tyrosine	0.9758 g
Vitamin K (phylloquinone)	6 g
Fatty acids, total saturated	3.7098 g
Histidine	0.5762 g
Fatty acids, total monounsaturated	8.8616 g
Threonine	0.8654 g
Folate, food	95.42 g
Vitamin E (alpha-tocopherol)	0.2038 mg
Magnesium, Mg	167.5 mg
Lysine	0.9051 g
Potassium, K	1581.38 mg
Cystine	0.4031 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	3 tablespoons	256.5	11.7855	21.6
Mozzarella cheese	1 cup	0	0	0
Potato	2 cups	231	52.47	0.27
White sauce	1.5 1/2	0	0	0
Nutmeg	1 dash	0	0	0
Tomato Sauce	1.5 1/2	0	0	0
flour	1 cup	578.28	126.6054	2.2436
salt pepper	1 dash	0	0	0