Gnocchi Alla Romana with Tomato Sauce

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Gnocchi Alla Romana with Tomato Sauce
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Health Score:
71 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
408
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie408 cal.(19 %)
Protein17 g(17 %)
Fat25 g(22 %)
Carbohydrates29 g(19 %)
Sugar added1 g(4 %)
Roughage2.6 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.8 mg(15 %)
Vitamin K7.1 μg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.1 mg(7 %)
Folate36 μg(12 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C7 mg(7 %)
Potassium341 mg(9 %)
Calcium462 mg(46 %)
Magnesium40 mg(13 %)
Iron0.8 mg(5 %)
Iodine38 μg(19 %)
Zinc3.2 mg(40 %)
Saturated fatty acids13.4 g
Uric acid31 mg
Cholesterol103 mg
Complete sugar8 g

Ingredients

for
4
For the gnocchi
500 milliliters milk
1 tsp salt
120 grams Semolina flour
100 grams grated Parmesan
1 medium egg
30 grams butter
Tomato sauce
1 each garlic clove and onions
2 Tbsps olive oil
1 small can of peeled Tomato
Salt, peppers
1 pinch sugar
How healthy are the main ingredients?
Parmesanolive oilsugarsalteggonion

Preparation steps

1.

For the gnocchi: Bring the milk and salt to a boil. Sprinkle the semolina flour over the milk and boil, stirring constantly. Simmer for about 15 minutes. Stir in 40 g (approximately 1 1/2 ounces) of Parmesan and the egg. Turn out the mixture onto a lined baking sheet and spread out to a 1 cm (approximately 1/2 inch) thick layer. Cool.

2.

For the tomato sauce: Peel the garlic and onion chop into small cubes. Heat the olive oil in a pot and saute the garlic and onion. Pour the canned tomatoes with the liquid into the pot and crush with a wooden spoon. Bring the sauce to a boil until thickened and smooth. Season with salt, pepper and sugar.

3.

From the semolina, cut rounds, 5-6 cm in diameter (approximately 2-2 1/2 inches). Lay the rounds, slighly overlapping, in a lightly buttered baking dish and sprinkle with the remaining Parmesan. Top with pats of butter. Bake in a preheated oven at 220°C (approximately 425°F) for 15-20 minutes. Serve the gnocchi with the tomato sauce.