Gnocchi with Sage Butter
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
484
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 15.16 g | (15 %) | ||
| Fat | 14.22 g | (12 %) | ||
| Carbohydrates | 83.43 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.07 g | (17 %) |
more nutritional values
| Vitamin A | 153.71 mg | (19,214 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.45 mg | (12 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 4.07 mg | (34 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 49.79 μg | (17 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 45.61 mg | (48 %) | ||
| Potassium | 1,399.07 mg | (35 %) | ||
| Calcium | 115.72 mg | (12 %) | ||
| Magnesium | 52.84 mg | (18 %) | ||
| Iron | 3.63 mg | (24 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 0.65 mg | (8 %) | ||
| Saturated fatty acids | 7.79 g | |||
| Cholesterol | 70.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 1 egg
- 200 grams Pastry flour
- Nutmeg
- 60 grams butter
- 15 Sage
- freshly ground peppers
- Pastry flour (for dusting)
Preparation steps
1.
Rinse potatoes and boil in salted water for about 30 minutes until done.
2.
Drain potatoes, peel and squeeze through a ricer and let cool a little.
3.
Stir egg and flour into potatoes and season with salt and nutmeg.
4.
Knead to a smooth dough.
5.
On a floured surface, roll into rods about finger-thick and cut pieces about 1.5 cm (approximately 1/2 inch).
6.
Press slightly flat with fork tines on both sides. Cover with a kitchen towel and let rest for about 10 minutes.
7.
Drop into boiling salted water.
8.
Cook for about 8 minutes.
9.
Gnocchi are cooked when they float to the surface.
10.
Melt butter in a hot pan and fry sage leaves.
11.
With a slotted spoon, remove gnocchi from water and toss to coat in the hot sage butter. Season with salt and seasoning to taste and serve hot.
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