Gnocchi in Mushroom Cream Sauce
Healthy, because
Even smarter
Nutritional values
The iron content of chanterelles is impressive: 3.5 ounces of the small mushrooms contain 6.5 mg of the mineral, which helps support new blood formation.
Serve a portion of vegetables on the side for even more vitality and fiber.
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 14 ozs Chanterelle
- 2 garlic cloves
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 8 ozs Whipped cream
- 1 tsp lemon juice
- 28 ozs fresh Gnocchi (from the refrigerated section)
- 1 handful Basil
- organic lemon zest (for garnish)
Preparation steps
Briefly rinse the chanterelles under warm water. Drain immediately in a colander and pat dry on a tea towel.
Peel and chop the garlic. Pour the olive oil in a pan and briefly fry the chanterelles until just browned. Add the garlic and let sweat. Season with salt and pepper, then pour in the cream and lemon juice. Let it simmer for about 3 minutes over medium heat.
Cook the gnocchi in boiling salted water, according to package directions, then drain. Rinse the basil, shake dry and remove the leaves. Season the sauce with salt and pepper, then pour into deep plates and distribute the gnocchi over the sauce. Garnish with the basil and with lemon zest.
