Gnocchi with Ginger Orange Butter Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,105 mg | (28 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the gnocchi
- 800 grams floury potatoes
- 120 grams Pastry flour
- 40 grams freshly grated Parmesan
- 2 eggs
- salt
- freshly ground pepper
- Nutmeg
- For the sauce
- salt
- 1 pc fresh ginger (approximately 15 grams)
- 2 garlic cloves
- 1 red Pepperoncini
- 2 Oranges
- 4 Tbsps sunflower oil
- 40 grams butter
- freshly ground pepper
- 30 grams Parmesan
- 2 Tbsps Basil
Preparation steps
For the gnocchi: Peel potatoes, cook in salted boiling water for about 25 minutes and while hot press through a potato ricer. Mix with flour and Parmesan cheese and add the eggs. Season with salt, pepper and nutmeg. Knead mixture into a smooth dough.
Shape dough into finger thick rolls. Cut into about 3 cm (approximately 1 inch) wide pieces, reshape into ovals and press grooves in with a fork.
Bring a large amount of salted water to a boil, add gnocchi and simmer gently until they float to the surface.
For the sauce: Peel garlic and ginger and finely chop. Rinse and trim red pepperoncini and cut into fine strips. Drain gnocchi in a colander. Peel orange with a sharp knife, taking care to remove all white skin. Cut orange into slices and halve or quarter if required. Heat oil in a pan and quickly sauté ginger, garlic and pepperoncini. Add butter and gnocchi and heat through. Add orange slices and season with salt and pepper. Arrange gnocchi with ginger-orange butter on plates and serve sprinkled with pepper, Parmesan and basil.
