Gnocchi With Arugula Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,201 mg | (30 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 1 egg
- 200 grams Pastry flour
- Nutmeg
- Pastry flour (for dusting)
- 1 shallot
- 20 grams butter
- 1 Tbsp Pastry flour
- 150 milliliters dry white wine (or vegetable broth)
- 150 milliliters Whipped cream
- 1 handful Arugula
- 1 generous pinch lemon zest (organic)
- freshly ground peppers
Preparation steps
For the gnocchi: Scrub the potatoes thoroughly and boil in salted water for about 30 minutes, until fork-tender. Drain, peel and then press through a potato ricer. Add the egg and flour, season with salt and nutmeg and knead until smooth. Shape into 1/2-inch logs and then cut into 1.5 cm (approximately 1/2 inch) thick pieces. Roll over the back of a fork, cover with a tea towel and let rest for about 10 minutes. Simmer in salted water for 8-10 minutes, until they float to the surface.
Meanwhile, for the sauce: Peel the shallot and chop finely. Melt the butter in a hot pan and sauté the shallot until translucent. Sprinkle with the flour, cook until light golden brown and nutty and then gradually pour in the wine. Bring to a boil, stir in the cream and then reduce the heat and simmer until creamy. Trim the arugula, rinse, spin dry and chop. Add to the sauce along with the lemon zest and season with salt and pepper.
Drain the gnocchi and arrange on serving plates with the sauce.
