Gnocchi Gratin with Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 860 cal. | (41 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,164 mg | (29 %) | ||
| Calcium | 436 mg | (44 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 28.9 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 5 g |
Ingredients
Preparation steps
Peel the potatoes, cook in boiling salted water and press through a ricer while still hot. Mix with the flour and Parmesan and add the eggs. Season with salt, pepper and nutmeg. Knead the mixture to form a dough.
Shape into finger-thick rolls and cut into pieces about 3 cm (approximately 1 inch) wide. Press with a fork to make grooves.
Bring abundant salted water to a boil, add the gnocchi, lower the heat and simmer until they float to the surface. Remove with a slotted spoon and drain.
Rinse and trim the zucchini and cut into small cubes.
Rinse and trim the scallions and cut into thin rings. Cut the bacon into small cubes and fry in oil until crisp. Add the scallions and zucchini and cook briefly. Finally, stir in the sage. Arrange the gnocchi in a greased casserole and pour the zucchini mixture over the top. Crumble the Gorgonzola cheese and sprinkle the surface. Cut the butter into small pieces, distribute over the casserole and bake in the oven at 180°C (approximately 350°F) for 25 minutes.
