Porcini Gnocchi with Tomato Sauce
Healthy, because
Even smarter
Nutritional values
This decadent gnocchi contains a slew of B vitamins thanks to the porcini mushrooms.
This dish pairs beautifully with a crisp white Italian wine.
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,602 mg | (40 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the gnocchi
- 2 ozs dried Porcini mushroom
- 36 ozs starchy potatoes
- 1 egg
- 1 egg yolk
- 6 ozs Pastry flour
- 3 ½ ozs Semolina flour
- salt
Preparation steps
Soak the porcini mushrooms in a bowl of warm water for 30 minutes. Pass through a fine strainer, reserving the soaking liquid. Finely chop the mushrooms.
Rinse the potatoes and cook in boiling salted water for 25 minutes. Drain, and let dry briefly. Peel the potato while still hot and pass through a ricer. Let the potatoes cool, then mix with the semolina, egg, egg yolk, chopped mushrooms, and some salt. Knead the dough until smooth. Divide the dough into portions, then form into finger-thick rolls. Cut the rolls into 1 inch long pieces. Indent the gnocchi with the tines of a fork and sprinkle with a little flour. Simmer the gnocchi in salted water for 5 minutes. Once the gnocchi rise to the surface of the water, remove and drain well.
For the sauce, blanch the tomatoes in boiling water. Rinse under cold water and peel. Cut into quarters, remove the core, and finely dice. Peel and finely dice the onion and garlic.
Heat the oil in a pan, and sauté the onion, garlic, bay leaf, and tomatoes. Add some of the blanching water, and simmer over low heat for 15 minutes. Remove the bay leaf, add the thyme, and season to taste with salt and pepper.
Arrange the gnocchi on plates and top with the sauce. Sprinkle with the parmesan cheese, garnish with thyme leaves, and serve.
