Fried Arugula Dumplings

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Fried Arugula Dumplings
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
474
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie474 kcal(23 %)
Protein14.2 g(14 %)
Fat22.79 g(20 %)
Carbohydrates62.41 g(42 %)
Sugar added0 g(0 %)
Roughage6.61 g(22 %)
Vitamin A167.8 mg(20,975 %)
Vitamin D0.54 μg(3 %)
Vitamin E2.16 mg(18 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.26 mg(24 %)
Niacin5.02 mg(42 %)
Vitamin B₆0.35 mg(25 %)
Folate97.71 μg(33 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C53.17 mg(56 %)
Potassium1,242.33 mg(31 %)
Calcium193.71 mg(19 %)
Magnesium53.71 mg(18 %)
Iron4.14 mg(28 %)
Iodine15 μg(8 %)
Zinc1.01 mg(13 %)
Saturated fatty acids8.53 g
Cholesterol72.68 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 ½ cups
floury potatoes
1
lemon (zest and juice)
cup
1 cup
green Olives (drained)
cup
Nutmeg (freshly grated)
1
2 cups
Arugula (finely chopped, reserving 1 handful of whole leaves)
All purpose flour (for working the dough)
3 tablespoons
clarified butter
¼ cup
How healthy are the main ingredients?
lemonolive oilNutmegeggArugula

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Prick the potatoes all over with a fork, place on a baking tray and bake in the oven for around 1 hour until soft.
3.
Meanwhile mix the lemon juice and a little zest with the olive oil and add the olives.
4.
Remove the potatoes from the oven and leave to cool. When they are lukewarm, peel and press through a potato ricer. Spread the potato out over the work surface and sprinkle the flour, nutmeg and a little salt over. Add the egg and the chopped rocket and knead the mixture into a smooth dough.
5.
Divide the dough into four portions and roll each portion out on a floured work surface into a long roll about the width of a finger. Cut each roll into pieces 2-3 cm long. Cook the gnocchi in batches in simmering salted water for 2-3 minutes until they rise to the surface. Remove from the pan with a slotted spoon and drain well.
6.
Heat the butter in a pan and sear the gnocchi.
7.
Arrange the gnocchi on plates and scatter over some rocket and the olives. Drizzle with the lemon-flavoured oil. Serve garnished with parmesan shavings.