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Ingredients
Potato Gnocchi with Herb Sauce
- For the gnocchi
- 500 grams starchy potatoes
- salt
- 100 grams Pastry flour
- 50 grams Semolina flour
- 1 egg
- 1 egg yolk
- peppers (from the mill)
- Nutmeg
- For the sauce
- 2 scallions
- 1 Tbsp butter
- 100 grams Crème fraiche
- 100 milliliters Whipped cream
- 40 grams grated Parmesan
- 5 Tbsps mixed, finely chopped Fresh herbs (basil, parsley, sage, thyme, chives, etc)
- Chives (for garnish)
For the gnocchi: Scrub the potatoes and cook for about 25-30 minutes in salt water. Drain, peel and press through a ricer. Mix the potatoes with the flour, semolina, and egg yolks. Season with salt, pepper, and nutmeg.
For sauce: Rinse the scallions and finely chop. Sauté the scallions in hot butter. Add the crème fraîche and the cream. Bring to a boil over high heat. Add the cheese and melt over low heat. Stir the herbs into the sauce. Season with salt and pepper and keep warm over low heat.
For the gnocchi: Form the gnocchi with two teaspoons into small dumplings. Boil in salted water until they rise to the surface. With a slotted spoon, remove and transfer to plates.
To serve: Top with the sauce and chives. Garnish to taste with fresh Parmesan.
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |