(Percentage of daily recommendation)
|Calorie||466 kcal||(22 %)|
|Protein||14.96 g||(15 %)|
|Fat||12.87 g||(11 %)|
|Carbohydrates||82.62 g||(55 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.09 g||(17 %)|
|Vitamin A||85.74 mg||(10,718 %)|
|Vitamin D||0.44 μg||(2 %)|
|Vitamin E||1.26 mg||(11 %)|
|Vitamin B₁||0.36 mg||(36 %)|
|Vitamin B₂||0.23 mg||(21 %)|
|Niacin||4.08 mg||(34 %)|
|Vitamin B₆||0.34 mg||(24 %)|
|Folate||49.87 μg||(17 %)|
|Pantothenic acid||0.02 mg||(0 %)|
|Biotin||0.02 μg||(0 %)|
|Vitamin B₁₂||0.28 μg||(9 %)|
|Vitamin C||47.44 mg||(50 %)|
|Potassium||1,389.24 mg||(35 %)|
|Calcium||85.42 mg||(9 %)|
|Magnesium||44.73 mg||(15 %)|
|Iron||3.63 mg||(24 %)|
|Iodine||13.2 μg||(7 %)|
|Zinc||0.55 mg||(7 %)|
|Saturated fatty acids||3.68 g|
Scrub potatoes and boil until cooked about 30 minutes.
Rinse sage and watercress, shake dry, pluck leave from stem and puree with olive oil.
Peel potatoes, press through potato ricer and let cool. Add egg, herb puree and a little flour to the potatoes. Season with salt and nutmeg. Knead to a smooth dough. If necessary use a little more or less flour so that the dough does not stick and is not too strong. Dough should be easily malleable. Roll dough on a floured surface into finger-thick log shapes and cut into about 2 cm (approximately 1 inch) long pieces. Cover with a cloth and let rest about 10 minutes.
Then drop gnocchi into boiling salted water and let boil gently for 8-10 minutes. Gnocchi is cooked when gnocchi floats to the surface.
Melt butter in a hot pan and add remaining herbs. Remove gnocchi from water with a skimmer or slotted spoon and add to butter.
To serve, season lightly with salt and pepper and serve distributed on plates.