Gnocchi with Herbs and Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 709 cal. | (34 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 172 mg | (181 %) | ||
| Potassium | 1,378 mg | (34 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the gnocchi
- 1 kilogram floury potatoes
- salt
- freshly grated Nutmeg
- 250 grams Pastry flour
- 1 egg
- 1 Tbsp freshly chopped Basil
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Chervil
- Pastry flour (for the work surface)
- For the pepper sauce
- 2 red Bell pepper
- 1 shallot
- 1 garlic clove
- olive oil
- 250 milliliters Whipped cream
- 1 Tbsp Ajvar (from a jar)
- freshly ground peppers
Preparation steps
For the gnocchi: Rinse potatoes and boil in salted water for about 30 minutes until done. Remove from heat, drain and leave to cool a little. Peel and press through a potato ricer. Spread on a work surface and season with salt and nutmeg. Sprinkle flour over and mix with egg and herbs into a smooth dough. Completing 1/3 of dough at a time, roll out on a floured surface to about a finger thick rope. Cut into about 1 cm (approximately 3/8 inch) short pieces and roll with the typical grooved patterns on the tines of a fork. Complete entire dough into gnocchi shapes and leave finished dough covered on the workspace.
For the pepper sauce: Preheat oven to 250°C (approximately 475°F). Rinse bell peppers, cut in half, remove seeds and ribs and place with the top on a baking sheet lined with parchment paper. Bake in preheated oven for as long as needed to roast until skin starts to turn black and blister. Remove from oven, cover with a damp kitchen towel and let stand briefly. Then skin bell peppers and cut small cubes.
Peel shallot and garlic, chop finely and sweat in a pan with 2 tablespoons oil. Add diced bell peppers and cream and stir in ajvar. Cook over medium heat, simmer 5 minutes and season with salt and pepper.
Bring a large pot of salted water to a boil and add gnocchi in portions. Simmer approximately 5 minutes and when they float to the surface, remove with a slotted spoon and drain. Serve with pepper sauce. As desired, serve with freshly grated Parmesan cheese.
