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Potato Gnocchi

with Sage, Parmesan Cheese and Red Wine

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Potato Gnocchi

Potato Gnocchi - Simple gnocchi with spicy accents

Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
466
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie466 kcal(22 %)
Protein14 g(14 %)
Fat20 g(17 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.6 mg(50 %)
Folate69 μg(23 %)
Pantothenic acid1.5 mg(25 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C21 mg(22 %)
Potassium745 mg(19 %)
Calcium264 mg(26 %)
Magnesium89 mg(30 %)
Iron2.6 mg(17 %)
Iodine18 μg(9 %)
Zinc2.8 mg(40 %)
Saturated fatty acids11.1 g
Uric acid59 mg
Cholesterol115 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
1 ½ pounds
mealy Potatoes
2
1 teaspoon
1 ½ cups
Red wine (or broth)
½ cup
Port wine (or grape juice)
1
5 ounces
very fine Whole-wheat flour (or flour type 405)
4 sprigs
3 ounces
2 ounces
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Product recommendation

Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Potato ricer, 1 Lid, 1 Bowl, 1 Wooden spoon

Preparation steps

Step 1/11
Potato Gnocchi preparation step 1

Scrub potatoes and cook in a small pot of boiling water until knife-tender, about 30 minutes.

Step 2/11
Potato Gnocchi preparation step 2

Peel the shallots and finely chop. Heat oil in a pan and sauté the shallots until translucent. Add red wine and port. Simmer over medium heat until reduced by 2/3, 10-20 minutes.

Step 3/11
Potato Gnocchi preparation step 3

Pour wine mixture through a fine sieve and set aside.

Step 4/11
Potato Gnocchi preparation step 4

Drain the potatoes, rinse and then peel while still hot.

Step 5/11
Potato Gnocchi preparation step 5

Pass potatoes through a ricer.

Step 6/11
Potato Gnocchi preparation step 6

Separate egg (reserve egg white for another use). Combine potato mixture with egg yolk and flour, season with salt, pepper and a pinch of freshly grated nutmeg and stir until a smooth dough.

Step 7/11
Potato Gnocchi preparation step 7

Cut dough into quarters and roll each into a rope, about 1 cm (aproximately 1/2 inch) in diameter. 

Step 8/11
Potato Gnocchi preparation step 8

Cut each rope into 2 cm (approximately 3/4-inch) pieces. Sprinkle work surface with cornstarch and place dough pieces on top. 

Step 9/11
Potato Gnocchi preparation step 9

Rinse sage, shake dry and pluck leaves. Shave cheese with a vegetable peeler.

Step 10/11
Potato Gnocchi preparation step 10

Place the gnocchi in a pot of boiling salted water. Reduce heat immediately and let the gnocchi simmer until they rise to the surface, about 5 minutes. Meanwhile, melt butter in a pan and cook until slightly browned. Add sage leaves to butter.

Step 11/11
Potato Gnocchi preparation step 11

Remove gnocchi from pot with a skimmer. Drain well and toss to coat with the browned butter and sage. Reheat wine mixture. Place gnocchi on a plate and drizzle the wine sauce around it. Sprinkle with cheese and serve.

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