Gnocchi with Chard, Peas and Dill
This dish is packed with iron from the chard. Chard is also an excellent source of potassium, calcium and magnesium, as well as minerals.
Homemade gnocchi might sound intimidating, but once you get the hang of it is actually simple.
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,390 mg | (35 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 209 mg | (70 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 18 ozs russet potatoes
- 2 stalks parsley
- 6 ½ ozs Spelt flour (+ 5 tsp for processing)
- salt
- peppers
- Nutmeg
- 18 ozs Swiss chard
- 1 shallot
- 1 garlic clove
- 1 Zucchini
- 3 Tbsps olive oil
- 6 ozs Peas (freshly or frozen)
- 1 ½ Tbsps lemon juice
- 4 stalks Dill
Preparation steps
For the gnocchi, wash the potatoes and cook in boiling water for 15 minutes. Then drain, peel while still hot, press through the potato ricer and leave to evaporate for 5 minutes. In the meantime wash parsley, shake dry and chop finely. Knead with flour, parsley, salt, pepper and freshly rubbed nutmeg to a smooth dough and let rest for 5 minutes.
Then boil up plenty of salted water. Divide the dough into 3 portions and roll out into 1" thick strands on a lightly floured work surface. Then cut off 3/4" wide pieces and work in the typical gnocchi pattern with the back of a fork. Cook in lightly boiling water for 2-3 minutes. Drain and leave to drain.
Clean and wash the chard, cut the stems and leaves separately. Peel and chop the shallot and garlic. Clean, wash and chop the zucchini. Heat oil in a pan. Fry the gnocchi for 4 minutes at medium heat. Then add vegetables and fry for 6 minutes. Season with salt, pepper and lemon juice. Wash dill, pluck small and serve gnocchi sprinkled with it.