Potato Gnocchi with Sage and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 914 mg | (23 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the gnocchi
- 800 grams starchy potatoes
- 150 grams Pastry flour
- 1 egg
- salt
- freshly grated Nutmeg
- Pastry flour (for the work surface)
Preparation steps
For the gnocchi: Rinse the potatoes and boil for about 30 minutes in salted water. Drain, peel and press the potatoes through a ricer. Knead the riced potatoes with the flour and egg and season with salt and nutmeg. The dough should not be sticky and should be easily malleable.
Mound the dough on a floured work surface and shape it into several thin rolls. The rolls should be about 1.5 cm (approximately 1/2 inch) in diameter. Cut the rolls into pieces and form the gnocchi. Press a pattern into each gnocchi with the back of a fork. Place the gnocchi in plenty of boiling salted water and then simmer on low heat for about 12 minutes (do not boil again).
For serving: Heat the olive oil in a small pan, add the breadcrumbs and fry until golden brown. Season with salt and set aside in a bowl. Gently melt the butter in a large frying pan and allow to foam. Add the sage leaves and swirl in the hot butter. Drain the gnocchi well, then add to the hot sage butter and stir. Divide the gnocchi into bowls. Serve sprinkled with 1-2 teaspoons of breadcrumbs, 1 teaspoon almonds and plenty of shaved parmesan cheese.
