Gnocchi with Chestnuts and Brussels Sprouts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 751 cal. | (36 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.9 g | (50 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 161.8 μg | (270 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 1,815 mg | (45 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the gnocchi
- 600 grams starchy potatoes
- salt
- freshly grated Nutmeg
- 150 grams Pastry flour
- 1 egg
- Pastry flour (for working the dough)
- For preparation
- 400 grams Brussels sprouts
- 1 onion
- 1 Apple
- 1 Tbsp lemon juice
- 5 Tbsps butter
- 120 milliliters dry white wine
- 100 milliliters Whipped cream
- 1 egg yolk
- 1 tsp thyme
- freshly ground peppers
- 300 grams cooked Chestnuts (vacuum-packed)
- 1 tsp powdered sugar
Preparation steps
Rinse the potatoes and boil in salted water for about 30 minutes until fork-tender.
Drain, then peel and press through a ricer while still hot. Spread the potato puree out on the work surface and season with salt and nutmeg. Sprinkle the flour over and mix with the egg to make a smooth dough. Remove approximately 1/3 and roll out on a floured surface to make a finger-thick roll. Cut into pieces about 1 cm (approximately 1/2 inch) wide and roll each on the tines of a fork for the typical grooved pattern. Cover the finished gnocchi and continue to make gnocchi, using up the remaining dough.
In the meantime, rinse the sprouts, trim, remove the outer leaves and cut crosswise. Blanch the brussels sprouts in boiling salted water for about 15 minutes. Rinse in cold water and drain well. Peel the onion and chop finely.
Rinse the apples, pat dry and remove the core with a corer. Cut into slices, then sprinkle with lemon juice.
In a saucepan, melt 1 tablespoon butter and cook the onion until translucent. Pour in the wine and simmer for about 5 minutes. Add the cream (up to 3 tablespoons) and cook for another 5 minutes.
Mix the egg yolks with the remaining cream, stir in 3 tablespoons of the warm sauce and then stir the mixture into the hot (but not boiling) sauce. Add the thyme and season with salt and pepper.
Add the Brussels sprouts to a pan with the chestnuts and 2 tablespoons melted butter. Cook for 2-3 minutes and season with salt and pepper. Carefully drop the gnocchi in boiling salted water and cook until they float to the surface, about 5 minutes. Remove with a slotted spoon and drain.
Heat the remaining butter and fry the apple slices on both sides until golden brown. Sprinkle with powdered sugar and let caramelize slightly. Serve the gnocchi with the vegetables and apples on warmed plates and drizzle with the sauce.
