Gnocchi with Lentil Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 19.9 g | (66 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 131.9 μg | (220 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 246 μg | (82 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,961 mg | (49 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the gnocchi
- 800 grams floury potatoes
- 120 grams Pastry flour
- 40 grams freshly grated Parmesan
- 2 eggs
- salt
- peppers (from the mill)
- 1 pinch Nutmeg
- For the lentils
- 1 bunch Soup vegetables
- 150 grams tan Lentils
- 150 grams red Lentils
- 1 onion
- 30 grams butter
- 1 l Broth
- ½ bunch marjoram
- 2 Tbsps balsamic vinegar
- sugar
- marjoram (for garnish)
Preparation steps
Peel the potatoes and cook in boiling salted water. Drain and press through a potato ricer. Mix the potatoes with the flour, Parmesan, and add the eggs. Season with salt, pepper, and nutmeg. Knead into a dough. Form finger-thick rolls and cut about 3 cm (approximately 1 inch) wide pieces. Press with a fork to imprint. Rinse and chop the soup vegetables. Rinse the lentil separately and drain. Peel the onion, dice and sauté with the soup vegetables in half the butter. Add the tan lentils and the broth. Bring to a boil and cook for about 30 minutes as low heat. Add the red lentil and continue to cook for about 6 minutes. Rinse the marjoram, pat dry, and finely chop. Bring a large amount of salted water to a boil. Add gnocchi and simmer, leave the gnocchi until they float to the surface and are done.
Add the marjoram to the lentils and season with the balsamic vinegar.
To serve: Arrange the drained gnocchi and lentils on a preheated plate and garnish with marjoram leaves.
