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🍽️ Classic Gnocchi in Creamy Cheese Sauce

508 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• 150 g whole wheat flour
• 50 g whole wheat semolina
• 1 egg
• 1 egg yolk
• 100 g crème fraîche
• 100 g whipping cream
• 40 g parmesan
• 5 tbsp mixed herbs (finely chopped)
• 2 spring onions
• 1 tbsp butter
• salt
• pepper (from the mill)
• chives (for garnish)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 25 minutes until tender.
4. 4. Drain the water and let the potatoes steam dry for a moment.
5. 5. Peel the warm potatoes.
6. 6. Press the potatoes through a potato ricer into a bowl.
7. 7. Add flour, semolina, the egg, and the egg yolk to the potato mixture.
8. 8. Season the dough with salt and pepper.
9. 9. Wash the spring onions and trim the ends.
10. 10. Finely chop the spring onions.
11. 11. Sauté the onions in hot butter.
12. 12. Stir in the crème fraîche and cream.
13. 13. Boil the sauce over high heat until it thickens.
14. 14. Add the cheese to the sauce.
15. 15. Melt the cheese over low heat.
16. 16. Stir the herbs into the sauce.
17. 17. Season the sauce finally with salt and pepper.
18. 18. Keep the sauce warm over low heat.
19. 19. Take two teaspoons of dough and form small dumplings.
20. 20. Cook the gnocchi in plenty of boiling salted water.
21. 21. Remove the gnocchi as soon as they float to the surface.
22. 22. Gently lift the gnocchi out with a slotted spoon.
23. 23. Distribute the gnocchi onto the plates.
24. 24. Pour the cream sauce over the gnocchi.
25. 25. Garnish the dish with chives.
26. 26. Serve the gnocchi with cream sauce immediately.

Nutrition per serving

• kcal: 508
• Protein: 15 g · Fett/Fat: 25 g · Carbs: 54 g