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JSHAFFER
Root gnocchi with sage and lemon butter sauce
Gnocchi of potato and winter carrot with sage and lemon butter sauce.
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Ingredients
Directions
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Peel the potatoes and carrots. Cut into equal pieces and boil in water with salt in 25 min. Until done.
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Drain the potatoes and let evaporate for 10 minutes. Stamp finely with the puree mash and let cool for 10 minutes.
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Meanwhile, clean the lemon and grate the yellow skin. Cut the sage finely.
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Split the egg (only egg yolk is used). Grate the cheese.
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Mix the flour, ⅔ of the cheese, the lemon zest, the sage, egg yolk, the egg and the salt through the potatoes and carrots.
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Dust your hands and the worktop with flour. Spoon the mixture onto the worktop. Knead in 2 minutes to a coherent dough.
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Divide the dough into pieces. Roll out into rolls of 1½ cm thick. Cut into pieces of 2 cm (gnocchi).
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Push a ridge pattern with the teeth of a fork on one side of the gnocchi.
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Bring a pot of water with salt to the boil. Boil the gnocchi in portions for 2 minutes.
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Scoop out of the pan with a slotted spoon and keep warm on a plate under a lid.
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Squeeze out half the lemon, cut the rest into segments. Heat the butter in a frying pan, add the gnocchi and the lemon juice (1 tbsp per 30 g butter) and scoop.
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Heat 1 min. Sprinkle with the rest of the grated cheese and serve the lemon wedges.
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Nutrition
525Calories
Sodium26% DV622mg
Fat42% DV27g
Protein48% DV24g
Carbs14% DV43g
Fiber20% DV5g
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