with Sage, Parmesan Cheese and Red Wine
(Percentage of daily recommendation)
|Calorie||466 kcal||(22 %)||more|
|Protein||14 g||(14 %)||more|
|Fat||20 g||(17 %)||more|
|Carbohydrates||49 g||(33 %)||more|
|Sugar added||0 g||(0 %)||more|
|Roughage||7.5 g||(25 %)||more|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||0.6 μg||(3 %)||more|
|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||(50 %)|
|Folate||69 μg||(23 %)||more|
|Pantothenic acid||1.5 mg||(25 %)|
|Biotin||6.7 μg||(15 %)||more|
|Vitamin B₁₂||0.5 μg||(17 %)||more|
|Vitamin C||21 mg||(22 %)|
|Potassium||745 mg||(19 %)||more|
|Calcium||264 mg||(26 %)||more|
|Magnesium||89 mg||(30 %)||more|
|Iron||2.6 mg||(17 %)||more|
|Iodine||18 μg||(9 %)||more|
|Zinc||2.8 mg||(40 %)||more|
|Saturated fatty acids||11.1 g|
|Uric acid||59 mg|
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.