Gnocchi Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 154.5 μg | (258 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,402 mg | (35 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
