Baked Ricotta Gnocchi with Eggplant Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 930 cal. | (44 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 1,152 mg | (115 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 29.4 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 383 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the ricotta gnocchi
- 250 grams mixed Fresh herbs (to taste)
- 150 grams Ricotta cheese
- 100 grams grated Parmesan
- 1 egg
- 1 egg yolk
- 50 grams Pastry flour
- 50 grams almonds
- salt
- freshly ground peppers
- Nutmeg
- 30 grams butter
- For the eggplant puree
- 400 grams Eggplant
- lemons (juice)
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- Fresh herbs (for garnish)
Preparation steps
For the eggplant puree, rinse the eggplant, remove stems and prick several times with a fork. Bake in an oven preheated to 250°C (approximately 480°F) for 30 minutes. Remove, peel and sprinkle with lemon juice immediately. Chop the eggplant finely or puree in food processor. Peel and mince the garlic. Stir together the eggplant, garlic and olive oil. Season with salt and pepper. Let cool then garnish with herbs.
For the washing For the dumplings herbs (spinach), clean, read and coincide in little boiling salted water, drain, rinse and allow to drain and squeeze well and chop finely.
For the ricotta gnocchi, combine the ricotta, herbs, egg, egg yolk and cheese. Stir in flour and ground almonds. Season with salt, pepper and nutmeg. Add extra flour if needed.
Using 2 tablespoons, shape ovals and place on a floured board. Add the finished gnocchi to a large pot of simmering salted water. Simmer for about 5 minutes.
Drain the gnocchi and place side by side in a greased baking dish. Dollop with small knobs of butter and broil for 4 minutes, watching carefully, until golden brown. Serve immediately with the eggplant puree.
