Gnocchi with Spinach and Basil
Nutritional values
(Percentage of daily recommendation)
| Calorie | 9,037 cal. | (430 %) | ||
| Protein | 431.74 g | (441 %) | ||
| Fat | 747.05 g | (644 %) | ||
| Carbohydrates | 170.05 g | (113 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.13 g | (20 %) |
| Vitamin A | 6,538.58 mg | (817,323 %) | ||
| Vitamin D | 15.31 μg | (77 %) | ||
| Vitamin E | 22.88 mg | (191 %) | ||
| Vitamin B₁ | 0.74 mg | (74 %) | ||
| Vitamin B₂ | 5.81 mg | (528 %) | ||
| Niacin | 89.05 mg | (742 %) | ||
| Vitamin B₆ | 1.68 mg | (120 %) | ||
| Folate | 333.86 μg | (111 %) | ||
| Pantothenic acid | 9.36 mg | (156 %) | ||
| Biotin | 0.93 μg | (2 %) | ||
| Vitamin B₁₂ | 34.97 μg | (1,166 %) | ||
| Vitamin C | 59.23 mg | (62 %) | ||
| Potassium | 4,674.93 mg | (117 %) | ||
| Calcium | 23,889.7 mg | (2,389 %) | ||
| Magnesium | 673.87 mg | (225 %) | ||
| Iron | 19.42 mg | (129 %) | ||
| Iodine | 50.49 μg | (25 %) | ||
| Zinc | 57.46 mg | (718 %) | ||
| Saturated fatty acids | 424.23 g | |||
| Cholesterol | 2,460.09 mg |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 150 grams Spinach
- 60 grams Basil
- 1 egg
- 200 grams Pastry flour
- Nutmeg
- 250 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 eggs
- 80 grated Cheese (such as Pecorino)
Preparation steps
Rinse potatoes and boil in a pot of salted water for about 30 minutes until done. Drain, peel, press through a ricer into a bowl and let cool. Rinse spinach and basil, shake dry, pluck leaves from stems and put aside some basil leaves for garnish. Blanch remaining basil leaves and spinach in a pot of boiling salted water. Drain, rinse with cold water, drain again, squeeze excess liquid and chop finely. Mix spinach and basil in a bowl with egg, flour and potatoes and season with salt and nutmeg. Knead into to a smooth dough. On a floured work surface, roll out finger-thick log shapes and cut into 1 cm (approximately 1/1 inch) wide pieces. Cover with a cloth for about 10 minutes. Then drop each gnocchi piece into a pot of boiling salted water for 8-10 minutes until gnocchi float to the surface.
Preheat the oven to 200°C (approximately 400°F).
Whisk cream in a bowl with creme fraiche, eggs and cheese and season with nutmeg and a little salt. Remove gnocchi from the pot with a skimmer and drain well. Arrange gnocchi in an ovenproof dish (or 4 serving ramekins) and pour the egg-cream mixture over top.
Bake in the preheated oven for 10-15 minutes until golden brown. Serve immediately.
