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🍽️ Potato Gnocchi with Sage, Parmesan, and Grape Juice

491 kcal · 30 min · 4 servings

Ingredients

• 750 g mealy-cooking potatoes
• 2 shallots
• 1 tbsp olive oil
• 350 ml meat broth
• 100 ml grape juice
• 1 egg yolk
• 150 g wheat wholemeal flour
• salt
• pepper
• nutmeg
• cornstarch
• 4 sprigs sage
• 75 g Parmesan (30% fat in dry matter)
• 50 g butter

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot of boiling water.
3. 3. Cook the potatoes over medium heat for 30 to 35 minutes until tender.
4. 4. Peel the shallots in the meantime.
5. 5. Dice the shallots finely.
6. 6. Heat oil in a pan.
7. 7. Sauté the shallots in the hot oil over medium heat until translucent.
8. 8. Stir the meat broth into the shallots.
9. 9. Stir in the grape juice as well.
10. 10. Let the liquid reduce over medium heat for 10 to 20 minutes until it has decreased by two-thirds.
11. 11. Strain the sauce through a fine sieve into a container.
12. 12. Set the strained sauce aside.
13. 13. Drain the cooking water from the potatoes.
14. 14. Shock the potatoes with cold water.
15. 15. Peel the potatoes while they are still hot.
16. 16. Press the peeled potatoes through a potato ricer.
17. 17. Separate an egg: Remove the yolk and use the egg white for something else.
18. 18. Add the egg yolk to the potato mixture.
19. 19. Add flour, salt, and pepper to the mixture.
20. 20. Grate some fresh nutmeg over the mixture.
21. 21. Work everything into a smooth dough.
22. 22. Dust your work surface with starch (e.g., cornstarch).
23. 23. Divide the dough into four equal parts.
24. 24. Shape each part into a roll about 1 cm thick.
25. 25. Cut the rolls into pieces about 2 cm long.
26. 26. Roughly round the ends of the pieces.
27. 27. Place the finished gnocchi on a flour-dusted board.
28. 28. Wash the sage leaves.
29. 29. Shake the leaves dry.
30. 30. Pluck the leaves from the stems.
31. 31. Shave the cheese into thin slices using a vegetable peeler.
32. 32. Bring plenty of salted water to a boil in a pot.
33. 33. Drop the gnocchi into the boiling water.
34. 34. Let the gnocchi come to a boil briefly.
35. 35. Reduce the heat to low immediately.
36. 36. Simmer the gnocchi for about 5 minutes over low heat.
37. 37. Melt butter in a pan and foam it slightly until it turns lightly brown.
38. 38. Add the sage leaves to the brown butter.
39. 39. Lift the gnocchi out of the water with a slotted spoon.
40. 40. Let the gnocchi drain well.
41. 41. Toss the gnocchi in the sage butter.
42. 42. Reheat the sauce prepared earlier.
43. 43. Place the gnocchi on plates.
44. 44. Drizzle the hot sauce around the gnocchi.
45. 45. Sprinkle the gnocchi with the grated cheese.
46. 46. Serve the dish immediately.

Nutrition per serving

• kcal: 491
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 56 g