Gnocchi with Beet Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,183 mg | (30 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the gnocchi
- 800 grams potatoes (starchy)
- 1 Tbsp olive oil
- 4 Tbsps Pine nuts
- 1 generous pinch lemon zest
- 1 sprig Basil
- 160 grams Semolina flour
- 2 Tbsps cornstarch
- 3 egg yolks
- salt
- Nutmeg
- For the beet sauce
- 1 large Beet (cooked)
- 100 milliliters Vegetable broth
- 50 milliliters white wine
- 100 milliliters Whipped cream
- 2 Tbsps Sour cream
- salt
- peppers
- Horseradish
- Basil
Preparation steps
For the gnocchi: Scrub potatoes and cook in salted water for about 20-30 minutes or until tender. Heat oil in a pan and toast pine nuts for a few minutes, remove from the pan and set aside. Rinse basil, shake dry and chop finely. Drain potatoes, peel and press through the ricer into a bowl, let cool slightly. Add basil, pine nuts, lemon zest, semolina, cornstarch and egg yolks and knead into a smooth dough, season with salt and nutmeg.
Roll dough on lightly floured surface until finger thick and cut into 2-3 cm cut thick pieces (approximately 1 inch). Bring salted water to a boil.
For the sauce: Dice beet finely and combine with broth and wine in a saucepan, bring to a boil and mash. Add cream, bring to a boil again and season with salt, pepper and horseradish. Simmer on very low heat for a few minutes.
Cook gnocchi in boiling salted water for about 5-7 minutes or until they rise to the surface.
Spread beet sauce on plates and top with gnocchi. Garnish with basil and serve.
