Cheesy Dumpling Gratin
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
583
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 94.3 μg | (157 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,303 mg | (33 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs floury potatoes
- 1 ½ cups Basil
- 4 ½ cups Spinach
- 3 eggs
- 1.333 cups all-purpose flour
- Nutmeg
- 1 cup double cream
- 2 Tbsps Crème fraiche
- ¾ cup grated Cheese (e. g. pecorino)
Preparation steps
1.
Boil the potatoes in salted water for around 30 minutes until cooked. Drain, peel off the skins, put through a potato ricer and leave for the steam to evaporate.
2.
Put a few leaves of basil aside for garnish, and briefly blanch the remaining basil with the spinach in salted water. Quench with cold water, squeeze out the moisture and chop finely. Add to the potatoes, together with one egg and the flour. Season with salt and nutmeg and knead the mixture to a smooth dough. Flour the work surface. Roll the dough out into lengths approximately the width of a finger and cut into 1 cm pieces. Leave to rest for around 10 minutes, covered with a tea towel.
3.
Drop the gnocchi into boiling salted water and cook for 8-10 minutes at a gentle simmer. The gnocchi are cooked when they rise to the surface.
4.
Meanwhile, heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
5.
Whisk the cream with the crème fraîche, eggs and cheese, and season with nutmeg and a little salt. Remove the gnocchi from the water with a slotted spoon and drain well. Put into an oven-proof dish (or four individual dishes) and pour over the egg and cream mixture. Bake in the oven for 10-15 minutes until golden brown, and serve.
