Gnocchi with Pepper Sauce
Gnocchi with Pepper Sauce - Homemade pasta, with a refined sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 1,132 mg | (28 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 80 grams Pastry flour
- 1 egg
- peppers
- Nutmeg
- 2 red Bell pepper
- 1 yellow Bell pepper
- 2 sprigs thyme
- 1 onion
- 1 Tbsp olive oil
- 150 grams pureed Tomatoes
- 1 pc Parmesan (30 grams)
Preparation steps
For the gnocchi dough: Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain and rinse in cold water, then drain again. Peel potatoes while still warm and press through a potato ricer. Mix with flour and egg and season with salt, pepper and freshly grated nutmeg. Divide dough into several thin logs about 1.5 cm (approximately 1/2 inch) wide. Cut dough into walnut-sized pieces to create gnocchi. Use a fork to press a pattern into dough.
For the sauce: Rinse, dry, halve and remove seeds from bell peppers. Finely chop. Rinse thyme, shake dry and pluck leaves. Peel and finely chop onion. Add oil to a saucepan, sauté onion until soft, add diced bell peppers and fry. Add tomatoes and season with salt, pepper and thyme. Simmer for approximately 15 minutes.
Meanwhile place gnocchi in a pot of boiling salted water and let simmer over low heat for 10-15 minutes. Drain. Serve with tomato and pepper sauce in deep plates. Sprinkle with grated Parmesan as desired.
