Creamy Pasta Dumplings with Pignoli
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
824
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 824 kcal | (39 %) | ||
| Protein | 30.73 g | (31 %) | ||
| Fat | 41.75 g | (36 %) | ||
| Carbohydrates | 88.1 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.09 g | (20 %) |
more nutritional values
| Vitamin A | 398.14 mg | (49,768 %) | ||
| Vitamin D | 1.64 μg | (8 %) | ||
| Vitamin E | 2.14 mg | (18 %) | ||
| Vitamin B₁ | 0.63 mg | (63 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 10.48 mg | (87 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 150.59 μg | (50 %) | ||
| Pantothenic acid | 0.73 mg | (12 %) | ||
| Biotin | 1.27 μg | (3 %) | ||
| Vitamin B₁₂ | 1.14 μg | (38 %) | ||
| Vitamin C | 44.42 mg | (47 %) | ||
| Potassium | 1,340.54 mg | (34 %) | ||
| Calcium | 687.81 mg | (69 %) | ||
| Magnesium | 73.41 mg | (24 %) | ||
| Iron | 5.17 mg | (34 %) | ||
| Iodine | 22.87 μg | (11 %) | ||
| Zinc | 2.42 mg | (30 %) | ||
| Saturated fatty acids | 23.11 g | |||
| Cholesterol | 149.53 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the gnocchi
- 6 ½ cups
floury potatoes
- 1 ⅔ cups
- 1
-
all-purpose flour (for working)
- Plus
-
grated Parmesan
- 4 tablespoons
Preparation steps
1.
Cook the potatoes in boiling, salted water for around 25-30 min. Drain and leave to cool a little. Peel and mash.
2.
Place the potato mixture on a work surface and season with salt and nutmeg. Sprinkle on the flour, add the egg and work into a smooth dough.
3.
Take approx. 1/3 of the mixture and on a floured work surface roll into a string roughly as thick as your finger. Cut 1 cm pieces from it and press the typical lined pattern into each one using the back of a fork. Do the same with the remaining dough, shape into balls, cover and leave to rest on the work surface.
4.
Place the garlic, cream and the stock in a pot and bring to the boil. Add both cheeses, allow to melt and simmer on a low heat until think. Season with salt, ground black pepper and nutmeg.
5.
Dry roast the pine nuts, remove from the pan and leave to cool.
6.
Place the gnocchi in a pot of salt water and cook for around 5 min. When they float to the top they are done.
7.
Mix together the gnocchi and the sauce, arrange in bowls and served sprinkled with Parmesan and pine nuts.
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