Wild Boar Ragout with Gnocchi

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Wild Boar Ragout with Gnocchi
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
1107
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,107 cal.(53 %)
Protein69 g(70 %)
Fat48 g(41 %)
Carbohydrates81 g(54 %)
Sugar added0 g(0 %)
Roughage11.1 g(37 %)
Vitamin A1.7 mg(213 %)
Vitamin D1 μg(5 %)
Vitamin E3.1 mg(26 %)
Vitamin K67.8 μg(113 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.8 mg(73 %)
Niacin30.6 mg(255 %)
Vitamin B₆1.7 mg(121 %)
Folate103 μg(34 %)
Pantothenic acid4.4 mg(73 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂13.1 μg(437 %)
Vitamin C59 mg(62 %)
Potassium2,688 mg(67 %)
Calcium425 mg(43 %)
Magnesium160 mg(53 %)
Iron9 mg(60 %)
Iodine53 μg(27 %)
Zinc9.2 mg(115 %)
Saturated fatty acids21.1 g
Uric acid582 mg
Cholesterol360 mg
Complete sugar10 g

Ingredients

for
4
For the gnocchi
750 grams starchy potatoes
150 grams Pastry flour
75 grams Semolina
4 Tbsps melted butter
2 egg yolks
salt
Pastry flour
60 grams Parmesan
For the boar
1 kilogram Leg of Wild Boar (coarsely chopped, bone-in)
1 onion
2 garlic cloves
1 carrot
1 Celery
1 Tbsp olive oil
400 milliliters dry white wine
150 milliliters Beef broth
2 Tomatoes
2 Tbsps freshly chopped Fresh herbs (thyme and rosemary)
1 tsp lemon juice
salt
freshly ground peppers
How healthy are the main ingredients?
potatoSemolinaParmesanolive oilsaltonion

Preparation steps

1.

For the boar: Rinse and pat dry boar. Peel and mince onion, garlic, carrot and celery root. Heat oil in a pan and sear boar, then add vegetables and cook for 1-2 minutes. Add about half of the white wine and the broth. Cover and simmer, stirring occasionally, for about 1.5 hours. 

2.

For the gnocchi: Put potatoes in a pot with a little water, cover and cook for about 25 minutes. Drain, evaporate and peel. Pres through a ricer and let cool. 

3.

Stir in flour, semolina, butter, egg yolks and salt. Knead to form a smooth and elastic dough. Roll dough into a finger-thick rope and cut into 2 cm (approximately 3/4 inch) long segments. Let rest for about 15 minutes.

4.

Blanch tomatoes, shock in ice water, peel, quarter, core and mince. Remove boar from sauce, let cool briefly, then loosen meat from bones and cut into pieces. Boil sauce and add tomatoes. Season meat with herbs, lemon juice, salt and pepper.

5.

Boil a large pot of salt water. Add gnocchi and simmer for about 5 minutes until they rise to the surface. Remove with a slotted spoon and drain.

Plate boar and gnocchi. Drizzle with sauce and serve garnished with parmesan.