Gnocchi from Beets and Potatoes with Lemon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 350 grams starchy potatoes
- 300 grams Rutabaga
- 2 eggs
- 350 grams Pastry flour
- 100 grams Semolina flour
- 3 Tbsps flat leaf parsley (chopped)
- salt
- Nutmeg (freshly grated)
- 1 organic lemon
- 60 grams butter
- 40 grams breadcrumbs
Preparation steps
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Meanwhile, peel beets, cut into small pieces and also cook until tender in a pot of boiling salted water. Then drain well. Peel potato and press through the ricer together with still hot beet pieces. Let cool and then knead in a bowl with flour, eggs, semolina flour and parsley. The dough should just simply no longer be sticky; if necessary add a little more flour to reach desired consistency and season with salt and nutmeg. Let dough rest for about 15 minutes.
Bring a large pot of salted water to a boil and place a pot of cold water next to it. Shape the dough into finger-thick rolls logs and divide with a knife into approximately 1 cm (approximately 1/2 inch) pieces. Press flat slightly with a fork to create the typical pattern for gnocchi. Add gnocchi in portions to the pot of boiling water, wait until gnocchi float to the top and then scoop out with a slotted spoon and place into the pot of cold water. Then drain in a colander.
Rinse lemon with hot water, pat dry, remove peel with a vegetable peeler and cut into thin strips. Squeeze just from lemon. Melt 40 grams (approximately 1 1/2 ounces) butter in a saucepan, and lemon peel and lemon juice and simmer for about 5 minutes over low temperature.
Heat remaining butter in a pan and then toast breadcrumbs while stirring until golden brown. Add gnocchi to lemon butter, stir until heated and transfer to plates. Serve sprinkled with breadcrumbs.
