Gnocchi Gratin

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Gnocchi Gratin
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Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
627
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie627 cal.(30 %)
Protein24 g(24 %)
Fat30 g(26 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.6 mg(22 %)
Vitamin K154.5 μg(258 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.6 mg(43 %)
Folate124 μg(41 %)
Pantothenic acid2 mg(33 %)
Biotin13.1 μg(29 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C66 mg(69 %)
Potassium1,402 mg(35 %)
Calcium497 mg(50 %)
Magnesium107 mg(36 %)
Iron4.4 mg(29 %)
Iodine46 μg(23 %)
Zinc3.6 mg(45 %)
Saturated fatty acids14.4 g
Uric acid78 mg
Cholesterol169 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 kilogram starchy potatoes
150 grams Spinach
salt
150 grams Ricotta cheese
100 grams grated Parmesan
2 eggs
peppers
freshly grated Nutmeg
100 grams Pastry flour
olive oil (for the mold)
150 grams Sour cream
20 grams breadcrumbs
How healthy are the main ingredients?
potatoSpinachRicotta cheeseSour creamParmesansalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.

2.

Rinse the potatoes thoroughly and prick several times with the tines of a fork. Place on the baking sheet and bake until the potatoes are knife-tender, about 50 minutes.

3.

Meanwhile, rinse the spinach and blanch for 1-2 minutes in a pot of boiling salted water, drain, rinse with cold water, squeeze well and chop finely. Mix with the ricotta, 30 grams (approximately 1 ounce) Parmesan cheese and 1 egg. Season with salt, pepper and nutmeg.

4.

Remove the potatoes from the oven, leave the oven on. Cool the potatoes briefly, peel and press through a potato ricer onto the work surface. Spread the potatoes on the work surface and cool briefly. Season with salt, pepper and nutmeg, sprinkle the flour on top and beat the second egg over. With your hands, knead until smooth, adding a little flour if he dough is too soft.

5.

Divide the dough evenly into small pieces, shape into a round, fill each with 1 teaspoon of the creamed spinach and shape the dough around it to enclose.

6.

Brush a baking dish with oil and place the gnocchi in the pan. Spread the sour cream over. Mix together the remaining Parmesan and the breadcrumbs and sprinkle over the top. Bake until golden brown, about 25 minutes. Let cool briefly and serve.