Gnocchi with Spicy Mushroom and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,493 mg | (37 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- 125 grams Pastry flour
- 100 grams Semolina flour
- salt
- freshly ground white peppers
- 200 grams button Mushroom
- 2 dried chili peppers
- 3 garlic cloves
- 4 Tbsps olive oil
- 1 can peeled Tomatoes (800 g)
- 2 tsps thyme
Preparation steps
Rinse and peel the potatoes, then cook in boiling salted water for 25-30 minutes. Drain, let dry, and press through a ricer. Let cool to room temperature, and knead together with the flour, semolina, and salt to form a dough.
Roll out the dough on a lightly floured surface into finger-thick rolls. Cut into 3 cm (approximately 1 1/4 inch) pieces and lightly indent with the tines of a fork. Place next to each other on a floured pan.
Clean and thinly slice the mushrooms. Crush the chilies in a mortar. Peel and finely chop the garlic.
Heat the oil in a pot. Sauté the mushrooms, garlic, and chilis briefly. Add the tomatoes and juice to the pot, season with salt and pepper, and simmer over medium heat for 20 minutes.
Add the gnocchi to a large pot of boiling, salted water. Simmer for 6-10 minutes. The gnocchi are done when they float to the surface. Remove from the water and drain. Serve on plates, topped with the sauce, and garnished with the thyme.
