Gnocchi with Arugula and Peppers
Healthy, because
Even smarter
Nutritional values
Sweet peppers are a great source of vitamin C: Among other things, the water-soluble vitamin is very important for an intact immune system. Arugula scores points with folic acid, which the body needs for cell renewal and blood formation, among other things.
If you need to eat quickly, you can also use ready-made gnocchi - then it is best to choose the wholemeal variety, because it contains more fibre, which makes you feel full for a long time and stimulates digestion.
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 46.7 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 800 grams potatoes
- salt
- 1 egg
- 200 grams Semolina flour
- Nutmeg (freshly grated)
- 2 Bell pepper (red and yellow)
- 1 handful Arugula
- 40 grams Pine nuts
- 100 grams Crème fraiche
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 4 Tbsps olive oil
Preparation steps
For the gnocchi, scrub potatoes and cook until tender, about 35 minutes. Drain and peel potatoes. Press through a ricer or finely mash until there are no lumps. Add the eggs and semolina to the potatoes. Season with salt and nutmeg. Knead into a smooth dough. Roll on a floured surface into finger thick rolls. Cut into 1.5 cm (approximately 1/2 inch) pieces. Roll over a fork back and cover with a light towel. Let rest about 10 minutes.
Rinse the peppers, cut in half and remove the seeds and white pulp. Finely chop the peppers. Rinse arugula, and shake dry. Whisk the crème fraîche with the lemon juice and balsamic vinegar. Season with salt.
Roast the pine nuts until golden brown in a frying pan.
Boil the gnocchi in salted water for 2-3 minutes. Drain well and fry until crisp in hot olive oil. Mix gnocchi with the crème fraîche and the diced peppers.
To serve: Transfer gnocchi to plates. Garnish with pine nuts and arugula.
