4 Serves
112 Mins
Preheat your oven to 200°C. Pierce the potatoes several times with a fork and bake them on a baking sheet until tender, approximately 60 minutes.
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MexicanVitamin E
7 mg / 15 mgVitamin K
486 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
839 µg / 400 µgCalcium
1359 mg / 1,300 mgIron
27 mg / 18 mgMagnesium
855 mg / 420 mgPhosphorus
1104 mg / 1,250 mgPotassium
5278 mg / 4,700 mgSodium
2214 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
34 g / 28 gSugar
17 g / 50 gSaturated Fat
20 g / 20 gCholesterol
592 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Once cool enough to handle, peel the potatoes and pass them through a potato ricer into a large mixing bowl. Allow the mashed potatoes to cool completely to room temperature.
Add the flour to the cooled potatoes. Create a well in the center, add the egg yolks, nutmeg, and salt, then mix gently with a fork until a soft dough forms.
Divide the dough into four portions. On a lightly floured surface, roll each portion into a rope about 3/4-inch thick, then cut into 3/4-inch segments. Optionally, press each piece with a fork to create ridges.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, then remove them with a slotted spoon and set aside.
In a large skillet, heat the cooking oil over medium-high heat. Add the mushrooms and sauté until browned. Stir in the kale and cook until wilted.
Lower the heat, pour in the milk, and stir in the goat cheese until a smooth sauce forms. Add the cooked gnocchi, tossing gently to coat, and season with salt and pepper to taste.
22
g54
g58
g
Nigerian