Gnocchi with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,439 mg | (36 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 1 egg
- 200 grams Pastry flour
- Nutmeg
- 350 grams Chanterelle
- 1 onion
- 1 Tbsp butter
- 150 milliliters Whipped cream
- 2 Tbsps freshly chopped parsley
- shaved Parmesan (for garnish)
Preparation steps
Rinse the potatoes and boil in salted water for 30 minutes, until softened. Drain and peel the potatoes. Pass through a ricer, and let dry slightly. Add the egg and flour to the potatoes. Season to taste with salt and nutmeg. Knead together until a smooth dough forms. Roll the dough into finger-thick rolls and cut into 1.5 cm (approximately 1.2 inch) pieces. Indent with the tines of a fork and cover with a kitchen towel, then let rest for 10 minutes. Cook the gnocchi in boiling salted water, and simmer for 8-10 minutes. The gnocchi are cooked when they float to the surface.
Clean the chanterelles and coarsely chop. Peel and finely chop the onion. Sweat the onions in the butter. Add the mushrooms and cook for 1-2 minutes. Add the cream, and mix in the parsley. Season to taste with salt and pepper.
Divide the gnocchi onto plates, top with the chanterelles sauce, and garnish with the parmesan cheese.
