Homemade Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- Nutmeg (freshly grated)
- 250 grams Pastry flour
- 1 egg
- Pastry flour (for working)
Preparation steps
Rinse the potatoes thoroughly. Cook for 25-30 minutes in boiling salted water until tender. Remove from the water and drain thoroughly. Cool slightly, and let dry. Peel the potatoes, and pass through a ricer. Spread the potatoes on a work surface, then season with salt and nutmeg. Sprinkle the flour over the potatoes, add the egg, andmix until a smooth dough has formed. Form 1/3 of the dough into a finger-thick roll on a floured surface. Cut into 1 cm (approximately 1/2 inch) long pieces, then indent the pieces with the tines of a fork. Repeat the process with the remaining dough, then cover and let rest. Place the gnocchi into boiling salted water, and cook for 3-4 minutes until they rise to the top.
Remove the gnocchi from the water, drain well, and serve with butter or a sauce of your choice.
