Beet Gnocchi with Scallops

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Beet Gnocchi with Scallops
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
389
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie389 kcal(19 %)
Protein18.73 g(19 %)
Fat19.92 g(17 %)
Carbohydrates32.4 g(22 %)
Sugar added0 g(0 %)
Roughage2.11 g(7 %)
Vitamin A235.4 mg(29,425 %)
Vitamin D1.04 μg(5 %)
Vitamin E1.84 mg(15 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.31 mg(28 %)
Niacin5.48 mg(46 %)
Vitamin B₆0.18 mg(13 %)
Folate131.23 μg(44 %)
Pantothenic acid0.65 mg(11 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂1.75 μg(58 %)
Vitamin C8.63 mg(9 %)
Potassium596.33 mg(15 %)
Calcium49.17 mg(5 %)
Magnesium48.96 mg(16 %)
Iron2.16 mg(14 %)
Iodine20.06 μg(10 %)
Zinc1.41 mg(18 %)
Saturated fatty acids11.83 g
Cholesterol120.62 mg
Author of this recipe:

Ingredients

for
4
For the gnocchi
¾ cup
floury potatoes (peeled)
2 ⅔ cups
Beets (peeled)
5 tablespoons
1 tablespoon
¾ cup
1
Plus
4
Scallop (ready to cook)
1 tablespoon
¼ cup
cup
¼ cup
2 sprigs
parsley (leave torn off)
1 tablespoon
Lemon salt
How healthy are the main ingredients?
eggparsley

Preparation steps

1.
Cook the potatoes and the beetroot in boiling salt water for approx. 30 min. Drain and mash. Leave 3/4 of the mixture to cool completely and mix the rest with the cream and the butter. Season with salt, ground black pepper and nutmeg.
2.
Mix the cool beetroot mixture with the egg and some salt and flour and knead into a dough. Shape the dough into a finger-thick roll and cut into 3 cm wide pieces. Leave to rest for 1 hour.
3.
Bring a pot of salt water to the boil, add the gnocchi and simmer for around 5 minutes until the gnocchi float to the surface. Remove from the water with a slotted spoon and drain well.
4.
Fry the scallops in hot melted butter on all sides until golden brown. Season with salt and ground black pepper.
5.
Heat the wine, stock and the cream in a pot, season with salt, ground black pepper and foam up using a hand blender.
6.
Fry the parsley in hot oil for a few minutes and pat dry with kitchen paper.
7.
Arrange the gnocchi and the mash on preheated plates and top with a scallop. Drizzle with the foam, garnish with parsley, add a little lemon salt and serve.