Potato and Flour Dumplings with Sauce

0
Average: 0 (0 votes)
(0 votes)
Potato and Flour Dumplings with Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
343
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 kcal(16 %)
Protein8.35 g(9 %)
Fat11.04 g(10 %)
Carbohydrates56.93 g(38 %)
Sugar added0 g(0 %)
Roughage3.41 g(11 %)
Vitamin A51.26 mg(6,408 %)
Vitamin D0 μg(0 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.06 mg(5 %)
Niacin3.21 mg(27 %)
Vitamin B₆0.26 mg(19 %)
Folate41.78 μg(14 %)
Pantothenic acid0.26 mg(4 %)
Biotin2.88 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31.56 mg(33 %)
Potassium836.97 mg(21 %)
Calcium42.27 mg(4 %)
Magnesium37.16 mg(12 %)
Iron1.63 mg(11 %)
Iodine4.25 μg(2 %)
Zinc0.67 mg(8 %)
Saturated fatty acids1.48 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
For the sauce
3 tablespoons
2
shallots (finely chopped)
1 clove
garlic (finely chopped)
2 cups
canned tomatoes (chopped)
2 sprigs
Tarragon (leaves finely chopped)
shaved Parmesan (to serve)
For the gnocchi
3.333 cups
floury potatoes (peeled and cut into chunks)
1.333 cups
plain flour
How healthy are the main ingredients?
olive oilshallotgarlicTarragonParmesan

Preparation steps

1.
For the sauce, heat the oil in a pan and gently cook the shallots and garlic until soft but not brown. Add the chilli flakes and tomatoes, rinse out the tomato tin with water and add it to the pan then bring to a boil and simmer gently for about 30 minutes, stirring from time to time. Season with salt and pepper, stir in the tarragon and continue cooking for another 15 minutes.
2.
Meanwhile, make the gnocchi. Boil the potatoes in a large pan of salted water until tender. Drain well then mash until smooth, or pass through a potato ricer. Add the flour, season with salt and pepper and mix with your hands to form a stiff dough. Turn the dough onto a floured surface, knead for 2 minutes then roll the dough into sausage shapes about 1cm thick. Cut into pieces about 2cm long, roll each to make an oval shape and flatten slightly with a fork.
3.
Bring a large pan of salted water to the boil and drop in the gnocchi, a few at a time, and cook until they rise to the surface. Remove the gnocchi with a slotted spoon, drain on kitchen paper and keep warm. Repeat until all the gnocchi are cooked.
4.
Gently stir the gnocchi into the sauce, ensuring they are all coated and spoon into warmed serving bowls. Scatter over the parmesan and serve immediately.