Gnocchi with Sage and Vegetables
Gnocchi with Sage and Vegetables - Fast treat in Italy's national colors: Green, white and red
Healthy, because
Even smarter
Nutritional values
The vegetables in this dish provide essential vitamins while the ricotta provides bone-strengthening calcium.
For added color and fiber, serve this pasta with a cherry tomato field salad, dressed with balsamic vinegar, salt, pepper, honey, olive oil and freshly chopped basil.
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 bunches scallions
- 3 sprigs Sage
- 2 Tbsps olive oil
- 11 ozs Gnocchi (refrigerated)
- 9 ozs Cherry tomatoes
- salt
- peppers
- 4 ozs Ricotta cheese
Kitchen utensils
Preparation steps
Rinse scallions, trim, and cut into about 3/4 inch pieces.
Rinse sage, shake dry and pluck the leaves. Set some of them aside for garnish and cut the rest into strips.
Heat oil in a pan and fry the gnocchi over medium heat briefly.
Add scallions and sage strips. Cover and cook for about 5 minutes over medium heat.
Meanwhile, rinse cherry tomatoes and cut in half, if desired. Add to the gnocchi in the pan. Heat over medium heat, uncovered, for 2 minutes. Season with salt and pepper.
Arrange gnocchi and vegetables on plates. Top with small spoonfuls of the ricotta. Garnish with sage leaves.
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