Gnocchi with Arugula and Pecorino

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Gnocchi with Arugula and Pecorino
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
541
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie541 cal.(26 %)
Protein17 g(17 %)
Fat14 g(12 %)
Carbohydrates85 g(57 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.4 mg(12 %)
Vitamin K55.8 μg(93 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.5 mg(36 %)
Folate73 μg(24 %)
Pantothenic acid1.7 mg(28 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C59 mg(62 %)
Potassium1,167 mg(29 %)
Calcium194 mg(19 %)
Magnesium77 mg(26 %)
Iron3.8 mg(25 %)
Iodine23 μg(12 %)
Zinc2.5 mg(31 %)
Saturated fatty acids7.4 g
Uric acid73 mg
Cholesterol182 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 kilogram starchy potatoes
250 grams Pastry flour
2 egg yolks
1 tsp salt
Nutmeg
1 bunch small Arugula
2 Tbsps butter
40 grams pecorino romano (coarsely grated)
How healthy are the main ingredients?
potatoArugulapecorino romanosaltNutmeg

Preparation steps

1.

Rinse the potatoes and cook for 25 minutes in boiling salted water. Remove, let dry, peel, and pass through a potato ricer. Cool slightly and mix with the flour, egg yolk, salt, and 1 pinch of nutmeg.

2.

Rinse the arugula and trim off the thick stems. Dry thoroughly and finely chop half, then knead into the potato mixture.

3.

Roll the dough into finger-thick rolls, cut into pieces, and indent with the tines of a fork. Rest on a cutting board for 15 minutes. Add the gnocchi to a pot with boiling salted water, then simmer for 5 minutes. The gnocchi are done when they rise to the surface. Remove and drain well.

4.

Heat the butter, add the gnocchi, and toss until coated thoroughly.

5.

Divide onto plates, and garnish with the remaining arugula and the pecorino cheese.

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