EatSmarter exclusive recipe

Gnocchi Alla Romana

with Artichokes and Tomatoes
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Average: 4.4 (9 votes)
(9 votes)
Gnocchi Alla Romana

Gnocchi alla Romana - Fluffy Roman-style vegetarian potato dumplings

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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
339
calories
Calories

Healthy, because

Even smarter

Nutritional values

The whole wheat semolina and the artichoke, with their high fiber content, ensure quick satiation here. Milk and cheese provide one third of the daily requirement of bone-building calcium.

The gnocchi and sauce can be prepared hours before baking. Just before the guests arrive, put the sauce into a bowl, then place the gnocchi on top, sprinkle with cheese, and put it all in the oven.

1 serving contains
(Percentage of daily recommendation)
Calorie339 kcal(16 %)
Protein16 g(16 %)
Fat16 g(14 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage12 g(40 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate58 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin12 μg(27 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C19 mg(20 %)
Potassium611 mg(15 %)
Calcium388 mg(39 %)
Magnesium64 mg(21 %)
Iron2.3 mg(15 %)
Iodine23 μg(12 %)
Zinc2.9 mg(36 %)
Saturated fatty acids6.7 g
Uric acid85 mg
Cholesterol93 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1 cup
1 tablespoon
4 ounces
2
2
32 ounces
2 tablespoons
½ cup
1 sprig
2 pounds
1 piece
Parmesan cheese (1 ounce)
1
4 tablespoons
reduced fat Gruyére cheese (or Swiss, Fontina)
Preparation

Kitchen utensils

1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Tablespoons, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Can opener, 1 Pot, 1 Skillet, 1 Casserole dish

Preparation steps

1.
Gnocchi Alla Romana preparation step 1

In a non-stick pot, bring milk, butter, a little salt, and 3/4 cup of water to a boil. Over low heat, slowly stir in semolina, stirring occasionally, for 25-30 minutes.

2.
Gnocchi Alla Romana preparation step 2

Meanwhile, peel shallots and garlic and chop finely.

3.
Gnocchi Alla Romana preparation step 3

Drain artichoke hearts and cut into approximately 1/2-inch cubes.

4.
Gnocchi Alla Romana preparation step 4

Heat the olive oil in a pan and sauté shallots and garlic until translucent. Stir in white wine.

5.
Gnocchi Alla Romana preparation step 5

Rinse rosemary and shake pat dry. Add artichokes, tomatoes and rosemary to the pan. Let simmer for 15 minutes on low heat. Season with salt and pepper.

6.
Gnocchi Alla Romana preparation step 6

Grate Parmesan. Separate egg (save whites for another use). Pour flour mixture into a bowl. Combine the egg yolk with the grated Parmesan. Grate nutmeg. Season the semolina mixture to taste with salt, pepper and nutmeg and allow to cool slightly.

7.
Gnocchi Alla Romana preparation step 7

Transfer the artichoke ragout into a baking dish.

8.
Gnocchi Alla Romana preparation step 8

Use two spoons to form bite-sized dumplings from the semolina mixture and place on top of ragout.

9.
Gnocchi Alla Romana preparation step 9

Finely grate mountain cheese and sprinkle over gnocchi. Bake in a preheated oven at 400°F/convection 350°F for about 20 minutes on the second shelf from the bottom. Serve immediately.