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Potato Gnocchi in White Wine and Saffron Sauce
(1 vote)
Health Score:
70 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
315
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 290 mg | (7 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 shallots
- 1 garlic clove
- 1 generous pinch Saffron
- 100 milliliters white wine
- 200 milliliters vegetable stock
- 50 milliliters Whipped cream
- 1 very fresh egg yolk
- 1 Tbsp butter (in pieces)
- salt
- white peppers
- lemon juice
- 500 grams Gnocchi (from the cooler section)
- freshly ground peppers
- Saffron (for garnish)
Preparation steps
1.
Peel and chip the shallots and garlic. Mix the white wine, saffron, and shallots in a saucepan. Bring to a boil, then reduce until there is 2 tablespoons of liquid. Add the vegetable stock and reduce until you have about 125 ml (approximately 4 ounces) of liquid. Pass through a fine strainer. Mix the cream with the egg yolk, then gradually mix into the sauce to thicken. Melt the pieces of butter into the sauce. Season to taste with salt, pepper, and lemon juice.
2.
Cook the gnocchi in boiling salted water according to the package directions. Drain, then divide into preheated bowls. Top with the saffron sauce. Top with freshly cracked black pepper or cayenne pepper. Garnish with the saffron threads and serve immediately.
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