Sage Gnocchi with Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 104.1 μg | (174 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 999 mg | (25 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Preparation steps
Rinse the potatoes and steam for about 30 minutes. Peel and press through a ricer while still hot, then let cool.
Rinse the spinach and sage and drain well. Trim the spinach and pluck the sage leaves from the stems. Set some sage leaves aside for garnish and blanch the rest briefly with the spinach in salted water. Rinse in cold water, drain and chop coarsely. Puree with the oil.
Add the egg, sage and spinach puree and flour to the potatoes. Season with salt and nutmeg. Mix everything to form a dough. If necessary add a little more or less flour so that the dough does not stick and is easily malleable. With a floured tablespoon form small dumplings with the dough. Gently drop into boiling salted water and simmer for 8-10 minutes. Remove with a slotted spoon.
In a pan, lightly brown the butter with remaining sage leaves. Add the drained gnocchi and swirl to coat. Arrange the gnocchi on plates and serve sprinkled with Parmesan and garnished with sage.
