Potato Gnocchi
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.
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.
(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 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 131.1 μg | (219 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 17 g |
Ingredients
- 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
Preparation steps
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.