Gnocchi and Mozzarella Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,226 mg | (31 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the gnocchi
- 800 grams starchy potatoes
- salt
- 1 egg
- 160 grams Pastry flour
- Nutmeg (freshly grated)
- Pastry flour (for working)
- also
- 6 ripe Tomatoes
- 1 shallot
- 1 garlic clove
- 3 Tbsps olive oil
- 1 Tbsp freshly cut Basil
- freshly ground peppers
- 2 scoops Mozzarella (about 125 g)
- 3 sprigs Basil
- 2 Tbsps butter
- olive oil (for drizzling)
Preparation steps
Rinse the potatoes and cook in boiling salted water for 30 minutes, until tender. Drain and peel the potatoes. Dry slightly, then pass through a ricer. Add the egg and the flour to the potatoes, then season with salt and nutmeg. Knead until a smooth dough forms. Place the dough on a floured surface, and form into finger-thick rolls. Cut the rolls into 1.5 cm (approximately 1/2 inch) wide pieces. Indent with the tines of a fork, cover with a kitchen towel, and rest for 10 minutes. Bring a pot of salted water to a boil. Add the gnocchi, and simmer gently for 8-10 minutes. The gnocchi are cooked when they float to the surface. Remove the gnocchi from the water with a slotted spoon, and drain thoroughly.
Rinse and quarter the tomatoes. Remove the core and seeds, and finely dice. Peel and finely dice the shallot and garlic. Heat the oil in a pan, and sauté the shallot and garlic until translucent. Add the diced tomatoes and the basil to the pan, and toss to combine. Season to taste with salt and pepper, remove from the heat, and let cool. Drain the mozzarella, cut in half, then cut into small slices. Rinse the basil, pat dry, and remove the leaves from the stems.
Heat the butter in a pan. Add the gnocchi, and cook until golden brown. Mix the gnocchi with the tomato mixture, then arrange on plates. Place the mozzarella over the tomato-gnocchi mixture. Drizzle with olive oil, garnish with the basil leaves, and serve.
