Potato and Vegetable Gnocchi

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cook the potatoes, except 1 for the sauce, in boiling water for about 20 minutes. Meanwhile clean the broccoli, divide into florets and cook in boiling salted water for about 5 minutes. Then mix finely with the egg yolks in a universal chopper. Drain the potatoes and let them steam in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Peel, press through a potato press and mix with the egg yolk-broccoli mixture. Season with salt and nutmeg.

2. 2

   Press again through the press, spread flat and cover with foil and let cool for about 15 minutes. In the meantime, peel and finely dice the onion. Heat the oil in a pot, sauté the onion in it and deglaze with the vegetable stock. Peel, wash and finely dice the rest of the potatoes, add to the vegetable stock and simmer for about 10 minutes. Add cream, bring to the boil and puree finely with the hand blender. Season with salt and cayenne pepper. Meanwhile clean and peel the carrot and cut it into fine cubes. Cook in the sauce for about 5 minutes. Grate about 2/3 of the Parmesan finely and stir into the sauce. Mix flour with starch and fold into the potato mixture. On a work surface dusted with starch, form the mixture in portions into a roller about 2 cm thick.

3. 3

   Meanwhile clean and peel the carrot and cut it into fine cubes. Cook in the sauce for about 5 minutes. Grate about 2/3 of the Parmesan finely and stir into the sauce. Mix flour with starch and fold into the potato mixture. On a work surface dusted with starch, form the mixture in portions into a roller about 2 cm thick. Cut it into approx. 2 cm thick pieces, form them into balls and press them in with a fork as desired. Let the gnocchi simmer in boiling salt water for about 5 minutes. Wash tarragon, dab dry and pluck. Remove the gnocchi, rinse in cold water, drain and warm in the sauce. Sprinkle with the tarragon. Arrange on plates, slice the remaining Parmesan finely and sprinkle over the gnocchi.

4. 4

   Cut it into approx. 2 cm thick pieces, form them into balls and press them in with a fork as desired. Let the gnocchi simmer in boiling salt water for about 5 minutes. Wash tarragon, dab dry and pluck. Remove the gnocchi, rinse in cold water, drain and warm in the sauce. Sprinkle with the tarragon. Arrange on plates, slice the remaining Parmesan finely and sprinkle over the gnocchi.

5. 5

   Per portion (with 3 persons) approx. 2640 kJ/ 630 kcal. E 19 g/ F 24 g/ KH 82 g

Nutrition Facts

KCAL
630 kcal

CARBS
82 g

FATS
24 g

PROTEINS
19 g