Potato Gnocchi
Potato Gnocchi - Simple gnocchi with spicy accents
Healthy, because
Even smarter
Nutritional values
The Mediterranean meal provides plenty of potassium thanks to the potatoes. Potassium is a mineral that plays an important role in the functioning of all cells, especially nerves and muscles. Egg yolk and wholemeal wheat flour provide us with additional zinc; the trace element is essential for core functions such as digestion, reproduction and growth.
If you replace 50 grams of flour with 50 grams of durum wheat semolina or polenta, the gnocchi get more bite and taste more hearty. In addition, you can freeze the cams well and save yourself the long preparation.
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 115 mg |
Ingredients
Kitchen utensils
Preparation steps
Scrub potatoes and cook in a small pot of boiling water until knife-tender, about 30 minutes.
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.
Pour wine mixture through a fine sieve and set aside.
Drain the potatoes, rinse and then peel while still hot.
Pass potatoes through a ricer.
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.
Cut dough into quarters and roll each into a rope, about 1 cm (aproximately 1/2 inch) in diameter.
Cut each rope into 2 cm (approximately 3/4-inch) pieces. Sprinkle work surface with cornstarch and place dough pieces on top.
Rinse sage, shake dry and pluck leaves. Shave cheese with a vegetable peeler.
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.
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.
