Gnocchi with Lentil Ragout

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Gnocchi with Lentil Ragout
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
645
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie645 cal.(31 %)
Protein33 g(34 %)
Fat14 g(12 %)
Carbohydrates94 g(63 %)
Sugar added2 g(8 %)
Roughage19.9 g(66 %)
Vitamin A0.8 mg(100 %)
Vitamin D1 μg(5 %)
Vitamin E2.4 mg(20 %)
Vitamin K131.9 μg(220 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.4 mg(36 %)
Niacin12 mg(100 %)
Vitamin B₆1 mg(71 %)
Folate246 μg(82 %)
Pantothenic acid3 mg(50 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C57 mg(60 %)
Potassium1,961 mg(49 %)
Calcium288 mg(29 %)
Magnesium180 mg(60 %)
Iron9.8 mg(65 %)
Iodine27 μg(14 %)
Zinc5 mg(63 %)
Saturated fatty acids7.2 g
Uric acid192 mg
Cholesterol134 mg
Complete sugar12 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoLentilParmesanmarjorameggsalt

Preparation steps

1.

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.

2.

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.