Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 750 grams starchy potatoes
- 150 grams Pastry flour
- 75 grams Semolina
- 4 Tbsps melted butter
- 2 egg yolks
- salt
- Pastry flour (for working)
Preparation steps
Cook the potatoes in boiling salted water and cook for 25 minutes, until tender. Drain the potatoes, and dry slightly. Peel the potato, and while still hot, pass through the ricer into a wide bowl. Gently mix the potato to cool it slightly.
Add the flour, semolina, butter, and egg yolks to the potatoes. Season with salt, then knead until a smooth, elastic dough has formed. Place the dough on a floured surface form into finger thick rolls. Cut the rolls into 3 cm (approximately 1 inch) long pieces. Indent lightly with the tines of a fork. Cover the gnocchi with a kitchen towel, and let rest for 15 minutes.
Bring a large pot of salted water to a boil. Add the gnocchi, and simmer for 5 minutes. The gnochhi are done when they rise to the surface. Remove the gnocchi from the water with a slotted spoon. Depending on the recipe, the gnocchi are typically served with a tomato sauce, sage butter, or a cream sauce with gorgonzola cheese.
