Gnocchi with Spinach and Basil
(Percentage of daily recommendation)
|Calorie||9,037 kcal||(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|
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.