Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- 250 grams Pastry flour
- 2 egg yolks
- salt
- 2 Tbsps finely chopped Fresh herbs (to taste, such as sage, basil, rosemary)
Preparation steps
Rinse the potatoes thoroughly. Cook in boiling salted water until tender. Remove the potatoes from the water and peel them.
1. Figure 2
While still hot, pass the potatoes through a ricer into a lightly floured bowl.
Tips:
While the potatoes are cooking, prepare the sauce.
2. Picture 1
Season the potatoes lightly with salt. Add the egg yolks, herbs, and the flour. Knead the mixture on a floured surface until a smooth dough has formed. The amount of flour necessary may differ, depending on the starch content of the potatoes. The dough shouldn't stick to your fingers.
3. Picture 3
Form the dough into 3-4 portions. Roll each portion into finger-thick rolls. Cut the rolls into 2-3 cm (approximately 3/4-1 inch) liong pieces. Lightly pinch the gnocchi with your thumb and index finger until flattened slightly. Indent each gnocchi with the tines of a fork.
Place the finished gnocchi on a lightly floured work surface.
Add 2 liters (approximately 2 quarts) of water to a boil, then season with salt. Add the gnocchi to the water, then simmer for 4 minutes until they are done cooking. Stir occasionally to ensure the gnocchi don't stick together. As soon as the gnocchi float to the top, remove them from the water with a slotted spoon and drain well.
