Baked Gnocchi Casserole
Healthy, because
Even smarter
Nutritional values
Canned tomatoes contain plenty of lycopene, an antioxidant that protects our cells from harmful free radicals. Additionally, the two types of cheese this recipe uses provides our bodies with valuable protein and bone-strengthening calcium!
It is best to use gnocchi with whole-wheat flour or to try making them yourself! By using whole-wheat flour this will give the casserole a higher fiber content, keeping you full for longer.
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 628 mg | (16 %) | ||
| Calcium | 321 mg | (32 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 Tbsp olive oil
- 14 ozs pureed Tomatoes (canned or boxed)
- 3 ozs Whipped cream
- salt
- freshly ground peppers
- 1 tsp dried oregano
- 1 pinch sugar
- 1 stalk Leeks
- 14 ozs finished Gnocchi
- 3 Tbsps grated Emmentaler cheese (or Swiss cheese)
- 3 Tbsps grated Parmesan
Preparation steps
Peel the onion and garlic, chop and sauté until translucent in a hot pot in oil. Add the tomatoes and let simmer 10-15 minutes until creamy. Pour in the cream, salt, pepper, oregano and sugar.
Preheat the oven to 400°F.
Rinse the leeks and cut to rings about 3/4 inch. Put the leeks and gnocchi into boiling water and cook for about 2 minutes. Drain.
Add the gnocchi and leeks to a casserole dish and pour the tomato sauce over it. Sprinkle cheese on top and bak for about 20 minutes.
