Wild Garlic Gnocchi with Shaved Parmesan Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 750 grams starchy potatoes
- 100 grams Wild garlic leaf
- ½ bunch scallions
- 120 grams Pastry flour (or more, if needed)
- 40 grams Parmesan (grated)
- 2 egg yolks
- salt
- peppers (freshly ground)
- Nutmeg
- 100 grams butter
Preparation steps
Rinse the wild garlic and roughly chop. Rinse, trim, and slice the white and light green parts of the scallions. Heat 2 tablespoons of butter and sauté the scallions and wild garlic briefly. Remove from the heat and cool slightly.
Add the egg yolks, and puree everything completely.
Preheat the oven to 200°C (approximately 400°F). Rinse the potatoes, wrap in aluminum foil, and bake for 50-60 minutes. Peel, and while hot, press through a potato ricer.
Mix the potatoes with the flour and parmesan, then add the egg mixture. Season to taste with salt, pepper, and nutmeg. Knead to form a dough. If the mixture is too soft, add a little flour.
Shape the dough into rolls the thickness of a finger, then cut into 3 cm (approximately 1 1/4 inch) wide pieces. Press down on the pieces using the grooves of a fork
Simmer the gnocchi in a pot with simmering salted water. They are done when they float to the surface.
Add the remaining butter to a deep pan, and add the drained gnocchi. Combine until coated in the butter. Use a vegetable peeler to shave the parmesan.
Serve the gnocchi garnished with the parmesan.
