Beet Gnocchi with Hazelnuts
Beet gnocchi with hazelnuts - Pink dumplings with delicious crunch
Healthy, because
Even smarter
Nutritional values
Real brain food: Due to the high content of magnesium and vitamin B3, hazelnuts are ideal as a snack before exams and during stressful periods.
If you prefer to enjoy the gnocchi vegetarian, you can simply omit the ham or replace it with sautéed cubes of smoked tofu.
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 5 ¼ ozs floury potatoes (1-2 potatoes)
- 14 ozs Beets (4 small beet tubers)
- salt
- 1 egg
- 5 Tbsps Whipped cream
- 1 ½ Tbsps melted butter
- 4 ozs whole spelt flour (+ 2 tablespoons for editing)
- peppers
- Nutmeg
- 4 ozs deli style ham slices
- 6 ozs goat cheese rolls
- 1 handful salad mix (with young beet leaves)
- 3 ozs hazelnut kernels
- 2 sprigs rosemary
- 1 scallion
- 4 Tbsps olive oil
Preparation steps
Peel and wash potatoes and beet and cook in boiling salted water for 30 minutes over medium heat. Then drain, allow to steam, press through a potato ricer and allow to cool completely.
Knead the mixture with the egg, cream, 1 tablespoon of melted butter, and 4 ounces of flour, and season with salt, pepper, and freshly grated nutmeg.
Form finger-thick rolls from the dough, cut off 1.25" wide pieces, roll into oval gnocchi and press grooves into each with the back of a fork. Let rest for 10 minutes.
Meanwhile, bring plenty of salted water to a boil. Add the gnocchi and cook over low heat for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and drain well.
Heat the remaining butter in a frying pan. Fry ham in it for 4 minutes over medium heat until crispy and cut into small pieces. Divide goat cheese roll into small pieces. Wash beet leaves and spin dry. Halve hazelnuts. Wash rosemary, shake dry and pluck off needles. Clean the spring onion, wash and cut diagonally into small rolls.
Heat olive oil in a large frying pan. Toss gnocchi in it for 4 minutes. Add spring onion rolls and rosemary needles. Briefly fold in goat cheese and ham; season with salt and pepper. Arrange gnocchi on plates, sprinkle beet leaves and hazelnuts on top.
