Gnocchi with Cream Sauce
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Gnocchi with Cream Sauce - Gnocchi with Cream Sauce
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
755
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,397 mg | (35 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram floury potatoes (From the day before)
- 250 grams Pastry flour
- 1 egg
- 1 tsp salt
- 50 grams grated Parmesan
- also
- 100 milliliters Whipped cream
- 100 milliliters milk
- 2 Tbsps grated Parmesan
- sauce thickener (bright, to taste)
- ½ tsp grained Broth
- 150 grams Prosciutto (thinly sliced)
- Parmesan (to sprinkle)
Preparation steps
1.
Peel potatoes and press through the press. Knead potatoes with flour, egg, Parmesan and salt. Divide dough into finger-thick rolls, cut into pieces and push the fork back to create a pattern. Place on a cutting board and let rest for 15 minutes. Bring generously salted water to a boil and cook gnocchi over low heat until they rise to the surface, 3-5 minutes.
2.
Mix cream with milk in a saucepan. Stir in Parmesan and broth, season to taste, thicken with cornstarch. Remove from heat and drain gnocchi well. Mix gnocchi into sauce. Mix prosciutto with gnocchi. Arrange on plates, sprinkle with Parmesan and serve.
