Gnocchi with Pear and Gorgonzola Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 775 cal. | (37 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,244 mg | (31 %) | ||
| Calcium | 484 mg | (48 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the gnocchi
- 800 grams starchy potatoes
- 120 grams Pastry flour
- 2 eggs
- salt
- freshly ground peppers
- 1 pinch Nutmeg
- For the sauce
- 200 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 250 grams Gorgonzola
- 1 handful parsley
- salt
- freshly ground peppers
- 2 firm Pear
- 40 grams coarsely chopped Walnut
Preparation steps
For the gnocchi: Peel the potatoes, cook in a pot of boiling salted until knife-tender, drain, and while still hot, press through a potato ricer into a bowl. Stir in the flour and eggs. Add the nutmeg, season with salt and pepper. With you hands, knead to form a smooth dough. Shape into long finger-thick rolls and cut into 3 cm (approximately 1-inch) long pieces.
For the sauce: In a saucepan, bring the vegetable broth to a boil. Add the cream and simmer slightly, stirring occasionally. Stir in the Gorgonzola and simmer, stirring frequently until the cheese has melted and the sauce is creamy, 6-8 minutes.
Rinse the parsley, shake dry and chop.
Season the cheese sauce with salt and pepper. Rinse, quarter and remove the seeds from the pears, cut into thin wedges. Stir into the cheese sauce.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they bob to the surface, 3-4 minutes.
Drain the gnocchi drain well and divide among warm plates. Pour the sauce over and serve sprinkled with chopped walnuts and parsley.
