Gnocchi with Radicchio
Gnocchi with Radicchio - Tender meatballs with fine-tart sauce.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 62 mg |
Ingredients
- Ingredients
- 700 grams starchy potatoes
- 1 egg
- 1 pc Parmesan (40 g)
- 2 sprigs thyme
- 50 grams Ricotta cheese
- 2 Tbsps Pastry flour (plus some for working)
- salt
- peppers
- Nutmeg
- 150 milliliters
- 100 grams Buffalo mozzarella
- 1 Radicchio (about 200 g)
- 3 Tbsps olive oil
Preparation steps
Rinse and dry the potatoes. Wrap in aluminum foil and bake in a 200°C (approximately 400°F) oven for 50-60 minutes, or until soft.
While the potatoes are cooking, separate the eggs. Reserve the egg whites for a separate use. Grate the parmesan cheese. Rinse and dry the thyme, then remove the leaves.
Remove the potatoes from the oven and remove the aluminum foil. Peel the potatoes, and press through a ricer while still hot. Let the poatoes cool slightly.
Mix the potatoes with the ricotta, egg yolks, and parmesan. Season with salt, pepper, and freshly grated nutmeg. Knead until a dough begins to form. Mix the flour into the dough, knead well, then roll into logs and cut into evenly sized pieces.
Add the milk and the mozzarealla to a pot. Heat over medium heat until the cheese has melted, stirring constantly. Season to taste with salt, pepper, and freshly grated nutmeg.
Rinse, trim, and julienne the radicchio. Heat the oil in a frying pan and sauté the radicchio for 5 minutes over medium heat. Season to taste with salt and pepper.
Cook the gnocchi in boiling salted water, in batches, until they begin to float to the surface. Remove with a slotted spoon, toss in the sauce, and transfer onto 4 plates. Sprinkle with the thyme and serve with the radicchio.
