Gnocchi with Chard and Goat Cheese Cream
Gnocchi with chard and goat cheese cream - Potato nuggets in a summer dress!
Healthy, because
Even smarter
Nutritional values
Chard and fresh goat cheese are super suppliers of the mineral calcium, which ensures strong bones and teeth. The tomatoes score with the antioxidant lycopene, which protects our cells from free radical damage.
Be sure to use floury potatoes to make the gnocchi. With waxy or predominantly waxy potatoes, the dough will be very sticky and much more flour will be needed to make it work.
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 18 ozs floury potatoes
- 7 ozs fresh goat cheese
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- salt
- peppers
- 9 ozs colorful Swiss chard
- 12 Cocktail tomatoes
- 3 ½ ozs whole spelt flour
- 2 ozs Spelt semolina
- 2 egg yolks
- 4 sprigs thyme
Preparation steps
Wash potatoes and cook in boiling water for 20 minutes. In the meantime, mix fresh goat cheese with 2 tablespoons olive oil, lemon juice and 3 tablespoons water until smooth and season with salt and pepper.
Clean the chard, wash and shake dry. Cut leaves and stems into small pieces. Wash and halve cocktail tomatoes.
Drain potatoes, let steam, peel hot and press through a press. Knead with flour, semolina, egg yolks, salt, and pepper to a homogeneous dough. Form rolls 1.25" thick, cut each into pieces the thickness of a thumb, and shape the resulting gnocchi oval.
Cook gnocchi in a large pot of boiling salted water over low heat for 5-6 minutes until they rise to the surface; then remove from water and drain.
Meanwhile, heat 1 tablespoon oil in a saucepan. Sauté chard stems in it over medium heat for 2 minutes. Add leaves and let them collapse. Add cocktail tomatoes. Add salt and pepper.
Wash thyme and shake dry. Heat remaining oil in a frying pan. Fry gnocchi with thyme over medium heat for 5 minutes. Arrange gnocchi with chard and goat cheese cream on plates.
