Gnocchi Alla Romana
Gnocchi alla Romana - Fluffy Roman-style vegetarian potato dumplings
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.
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 388 mg | (39 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 93 mg |
Ingredients
- Ingredients
- 1 cup
- 1 Tbsp butter
- salt
- 4 ozs Wheat semolina
- 2 shallots
- 2 garlic cloves
- 32 ozs Artichoke bottoms (canned)
- 2 Tbsps olive oil
- ½ cup white wine
- 1 sprig rosemary
- 2 lbs Canned tomatoes
- peppers
- 1 pc Parmesan (1 ounce)
- 1 egg
- Nutmeg
- 4 Tbsps reduced fat Gruyere (or Swiss, Fontina)
Kitchen utensils
Preparation steps
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.
Meanwhile, peel shallots and garlic and chop finely.
Drain artichoke hearts and cut into approximately 1/2-inch cubes.
Heat the olive oil in a pan and sauté shallots and garlic until translucent. Stir in white wine.
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.
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.
Transfer the artichoke ragout into a baking dish.
Use two spoons to form bite-sized dumplings from the semolina mixture and place on top of ragout.
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.
