An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Leftover Polenta Gnocchi
NUTRITION · PER SERVING82M COOK
CAL 21%·PRO 41%
CARBS 51G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC45G OTHER0G TOTAL SUGAR
FAT 16G34% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light gnocchi made from leftover polenta, flour, egg, and Parmigiano. A simple way to reduce food waste and enjoy a comforting Italian pasta dish.
mainitalian⚙️ food processor🍲 stockpot🌀 blenderdairy freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 10½ ounces polenta (cooked)
- 1⅓ cups all purpose flour
- 1 large egg yolk
- 1 pinch salt
- ¼ cup freshly grated Parmigiano
- 4-5 tablespoons freshly grated Parmigiano
At a glance
PER SERVING · TIME 82M
CAL 21%·PRO 41%
CARBS 51G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC45G OTHER0G TOTAL SUGAR
FAT 16G34% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 2m
- Sodium
- 468mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 402mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 468MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.