Gnocchi with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,285 mg | (32 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the gnocchi
- 800 grams starchy potatoes
- salt
- 1 egg
- 150 grams Pastry flour
- Nutmeg
- freshly ground peppers
- Pastry flour (for working)
- also
- 400 grams Mushrooms (such as chestnuts)
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- 2 Tbsps freshly chopped Fresh herbs (such as rosemary or thyme)
- shaved Parmesan (for garnish)
Preparation steps
Rinse the potatoes and cook in boiling salted water for 30 minutes until soft. Drain, and let dry. Peel, and pass through a ricer. Add the egg and the flour to the potatoes. Season with the salt and the nutmeg. Knead until a smooth dough forms. Roll the dough out into finger thick rolls, and then cut into 1.5 cm (approximately 1/2 inch) long pieces. Indent using the tines of a fork, cover with a kitchen towel, and let rest for 10 minutes. Cook in boiling salted water for 8-10 minutes. The gnocchi are done when they float to the surface.
Clean and thinly slice the mushrooms. Peel and chop the onion and garlic. Sweat the onion and garlic in the olive oil. Add the mushrooms and cook for 2-3 minutes.
Remove the gnocchi from the pot with a skimmer, and add to the pan with the mushroom mixture. Add the herbs, and toss to combine. Season to taste with salt and pepper. Garnish with the shaved parmesan.
