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Ingredients
Potato Gnocchi
- Ingredients
- 750 grams floury potatoes
- 1 kilogram Leeks
- ½ lemon
- 1 large Apple
- Nutmeg
- 50 grams Wheat semolina
- 60 grams Pastry flour
- 1 egg (medium)
- salt
- 2 Tbsps Canola oil
- 200 milliliters Vegetable broth
- 4 Juniper berries
- 50 grams grated Horseradish (from a jar)
- peppers
Rinse potatoes and place in a pot. Cover with water and bring to a boil, covered. Cook over medium heat until tender, about 20-25 minutes.
Cut leeks in half lengthwise. Rinse and cut into 1 cm (approximately 1/2-inch) wide pieces.
Rinse potatoes under cold water, peel and press through a potato ricer into a bowl. Let cool for about 15 minutes.
Meanwhile, squeeze lemon. Rinse apples and cut around core into 4 slices about 1 cm (approximately 1/2-inch) thick. Cut apple slices into cubes and mix with 1 tablespoon lemon juice.
Grate a small amount of nutmeg into the potatoes. Add semolina, flour, egg and salt and knead into a dough. If the dough is sticky, add additional flour.
Dust work surface with flour. Divide dough into 3 portions and shape each section into a 40 cm (approximately 16-inch) log. Slice logs into 1 cm (approximately 1/2-inch) thick rounds.
Form rounds into small balls. Using a fork dipped in flour, press the gnocchi to slightly flatten.
Heat canola oil in a pot and sauté leeks until softened. Add vegetable broth and juniper berries. Bring to a boil, cover and simmer on low heat for about 15 minutes.
Bring a large pot of salted water to a boil. Add half of the gnocchi and cook over low heat until they float to the surface.
Remove the cooked gnocchi with a skimmer and keep warm on a plate. Cook remaining gnocchi. Add horseradish and apples to the leeks and cook until heated through. Season with salt and pepper. Arrange gnocchi on top of leeks and apples and serve.
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
Healthy, because
This main meal contains relevant amounts of the B vitamins folic acid and vitamin B6. Both serve for blood formation and are important for our nerves: While folic acid nourishes the fat protective layer of the nerve endings, vitamin B6 strengthens the nervous system.
Even smarter
Tip: Cook a sample potato dumpling to check the right consistency, because the amount of flour required varies depending on the quality of the potatoes. To do this, form about 1 teaspoon of dough into a ball, place in boiling salted water and cook until it floats to the surface. If the dough is too soft, the ball falls apart - then knead in some more flour.