Basil Pasta Dumplings
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
499
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 998 mg | (25 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the gnocchi
- 5.333 cups floury potatoes
- 1 cup all-purpose flour
- 1 egg
- Nutmeg
- For the pesto
- 3 Tbsps Pine nuts
- 1 ½ cups fresh Basil (leaves)
- 3 cloves garlic cloves (chopped)
- ¾ cup Parmesan (freshly grated)
- ⅜ cup olive oil
- To garnish
- Basil
Preparation steps
1.
For the gnocchi: cook the potatoes in salted water for approx. 30 minutes until done. Drain, peel and mash. Let cool.
2.
Mix the mashed potato with the flour and egg. Season with salt and nutmeg. The potato dough should not be sticky and should be easy to shape.
3.
Shape the potato dough into several rolls (approx. 1 1/2 cm / 3/4 in Ø) on a floured work surface. Cut into 1 1/2cm / 3/4 in pieces and shape them into little gnocchi. Place the gnocchi in a big pan of boiling salted water and turn the heat down to low. Leave the gnocchi in the water for approx. 12 minutes until done; do not boil.
4.
For the pesto: Roast the pine nuts in a pan without fat over a medium heat until golden brown. Let cool.
5.
Mix the pine nuts, basil, garlic and half the cheese in a blender, adding the oil gradually until the pesto is smooth. Season with salt.
6.
Drain the gnocchi and mix with the pesto. Serve on warmed plates, sprinkling the remaining cheese over and garnishing with basil.
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