Gnocchi with Vegetable Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 822 cal. | (39 %) | ||
| Protein | 30.5 g | (31 %) | ||
| Fat | 31.78 g | (27 %) | ||
| Carbohydrates | 115.11 g | (77 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.66 g | (52 %) |
| Vitamin A | 1,689.91 mg | (211,239 %) | ||
| Vitamin D | 0.82 μg | (4 %) | ||
| Vitamin E | 2.11 mg | (18 %) | ||
| Vitamin B₁ | 0.45 mg | (45 %) | ||
| Vitamin B₂ | 0.42 mg | (38 %) | ||
| Niacin | 5.94 mg | (50 %) | ||
| Vitamin B₆ | 0.61 mg | (44 %) | ||
| Folate | 124.51 μg | (42 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 1.28 μg | (3 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 121.88 mg | (128 %) | ||
| Potassium | 1,896.33 mg | (47 %) | ||
| Calcium | 194.39 mg | (19 %) | ||
| Magnesium | 74.5 mg | (25 %) | ||
| Iron | 13.07 mg | (87 %) | ||
| Iodine | 23.87 μg | (12 %) | ||
| Zinc | 1.14 mg | (14 %) | ||
| Saturated fatty acids | 18.09 g | |||
| Cholesterol | 131.77 mg |
Ingredients
- For the gnocchi
- 1 kilogram starchy potatoes
- 1 handful fresh Fresh herbs (such as chives, tarragon, parsley, oregano)
- 1 egg
- 200 grams Pastry flour
- salt
- Nutmeg (freshly grated)
- Pastry flour (for kneading)
- For the ragout
- 350 grams Baby carrot
- 3 scallions
- 1 red Bell pepper
- 200 grams Broccoli
- salt
- 3 Tbsps butter
- 150 grams small Cépe mushrooms
- 80 milliliters Vegetable broth
- 1 centiliter Noilly Prat
- 250 milliliters Whipped cream
- peppers
- Nutmeg (freshly grateds)
Preparation steps
For the gnocchi: Rinse potatoes and steam for about 30 minutes. Peel, press through a ricer and evaporate. Rinse herbs, shake dry, pluck leaves and mince.
Add egg, herbs and flour to potatoes. Season with salt and nutmeg. Knead into a smooth dough. Add a bit of flour if needed. Roll into a finger-thick strand on a floured surface. Cut into segments, about 1.5 cm (approximately 1/2 inch) wide. Cover with a cloth and let rest for about 10 minutes.
For the ragout: Rinse all vegetables. Peel carrots. Trim roots off of scallions and cut into long, 4 cm (approximately 1 1/2 inch) segments. Cut peppers in half, remove seeds and ribs and cut into strips. Blanch carrots and broccoli florets in a pot of boiling salted water for 3-4 minutes. Shock in ice water and drain.
Cook gnocchi in boiling salted water. Remove and drain when they float to the surface, about 6-8 minutes. Heat 2 tablespoons butter in a pan and coat cooked gnocchi in butter.
Heat remaining butter in a large skillet and cook peppers, scallions and mushrooms for about 2 minutes. Deglaze with broth, vermouth and cream. Add blanched vegetables. Season with salt, pepper and nutmeg.
Pour ragout onto plates and serve with gnocchi.
