Potato Gnocchi with Oyster Mushrooms and Sage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,439 mg | (36 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the gnocchi
- 1 kilogram starchy potatoes
- salt
- Nutmeg (freshly grated)
- 250 grams Pastry flour
- 1 egg
- Pastry flour (for working)
- also
- 500 grams Oyster mushrooms
- 3 sprigs Sage
- 1 garlic clove
- 2 Tbsps olive oil
- freshly ground peppers
- 50 grams butter
- 6 Tbsps freshly grated Parmesan
Preparation steps
Rinse the potatoes, then cook in boiling salted for 30 minutes until soft.
Peel the potatoes, then dry and cool slightly. Pass the potatoes through a rice. Transfer to a work surface, then season with salt and nutmeg. Mix in the flour and egg, and knead until a smooth dough forms. Remove 1/3 of the mixture, then roll on a floured surface into a finger-thick rope. Cut into 1 cm (approximately 1/2 inch) pieces, then indent with the tines of a fork. Repeat this process until all the dough has been used. Cover the gnocchi with a kitchen towel, and let rest.
Trim the mushrooms and tear into bite-sized pieces. Rinse and dry the sage. Set some whole leaves aside for garnish, and chiffonade the rest.
Peel and finely chop the garlic. Heat the oil, and sweat the garlic until translucent. Add the mushrooms, sauté, and season to taste with salt and pepper.
Place the gnocchi in boiling salted water, and cook for 5-8 minutes until al dente.
Heat the butter in a pan. Drain the gnocchi, then add to the pan with the sage. Toss to combine, then transfer onto plates. Top with the mushrooms, garnish with the whole sage and the parmesan cheese, and serve.
