Know what’s on your plate
Potato gnocchi
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 135 kcal —
- Protein 2.4 g 5%
- Carbohydrate 16 g 6%
- Fat 6.3 g 8%
- Saturated fat 3.4 g 17%
- Fibre 1 g 4%
- Sugars 1 g —
- Sodium 279 mg 12%
- Cholesterol 18 mg 6%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 62 µg 7%
- Vitamin C 1.9 mg 2%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.03 mg 0%
- Vitamin K 1.3 µg 1%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.07 mg 6%
- Niacin (B3) 1.2 mg 8%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 17 µg 4%
- Vitamin B12 0.06 µg 3%
- Choline 9.1 mg 2%
Minerals
- Calcium 22 mg 2%
- Iron 0.83 mg 5%
- Magnesium 12 mg 3%
- Phosphorus 41 mg 3%
- Potassium 139 mg 3%
- Zinc 0.24 mg 2%
- Copper 0.07 mg 8%
- Selenium 2.3 µg 4%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 135 | 2.4 g | 16 g | 6.3 g |
| 1 × 1 cup | 188 g | 254 | 4.6 g | 31 g | 12 g |
| 1 × 1 piece | 26 g | 35 | 0.6 g | 4.2 g | 1.6 g |
| 2 × 1 cup | 376 g | 508 | 9.2 g | 61 g | 24 g |
| ½ × 1 cup | 94 g | 127 | 2.3 g | 15 g | 6 g |
| 3 × 1 cup | 564 g | 761 | 14 g | 91 g | 36 g |
| 4 × 1 cup | 752 g | 1015 | 18 g | 122 g | 48 g |
Similar foods
Questions about Potato gnocchi
How long do you cook potato gnocchi for?
Boil them in a large pan of salted water; once they float, give them another 30–60 seconds, then lift them out with a slotted spoon. Overcooking can make them soft and waterlogged.
Can you fry potato gnocchi without boiling them first?
Yes, if they’re fresh or shelf-stable gnocchi: fry them in a little oil or butter over a medium heat for about 8–10 minutes, turning until golden and hot through. For frozen gnocchi, follow the packet’s cooking directions or boil them first.
How do you stop potato gnocchi sticking together?
Cook them in plenty of gently boiling water and stir once just after adding them. Drain well, then toss straight away with sauce or a little oil; don’t leave cooked gnocchi piled up in the colander.
What sauce goes well with potato gnocchi?
Potato gnocchi work well with sage browned in butter, tomato sauce, pesto or a creamy cheese sauce. They’re also good baked with tomato sauce and mozzarella until bubbling and golden.
Can you freeze potato gnocchi?
Freeze uncooked gnocchi in a single layer on a tray until firm, then transfer them to a sealed freezer bag. Cook them from frozen in boiling water; they may take a little longer, so remove them when they float and are hot through.
What can you use instead of potato gnocchi?
For a similar soft, dumpling-like bite, use plain pasta shapes such as shells or orecchiette, though they need different cooking times. Potato noodles, also called Schupfnudeln, are a closer potato-based alternative and are usually pan-fried.
Are potato gnocchi the same as semolina gnocchi?
No. Potato gnocchi are made mainly with potato and flour, while semolina gnocchi are typically made from semolina cooked with milk, then shaped and baked. Semolina gnocchi have more protein: 6.2 g per 100 g, compared with 2.4 g in potato gnocchi.
Are potato gnocchi a type of pasta?
They’re usually served like pasta, but potato gnocchi are dumplings made from potato and flour rather than a typical pasta dough of wheat and water or egg. Their name comes from the Italian word “nocchio”, meaning a knot in wood.
Source: FNDDS (USDA) 58122220 · per 100 g · carbohydrate per EU label, fibre excluded
