Gnocchi with Spinach and Basil

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Gnocchi with Spinach and Basil
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Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
9037
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie9,037 kcal(430 %)
Protein431.74 g(441 %)
Fat747.05 g(644 %)
Carbohydrates170.05 g(113 %)
Sugar added0 g(0 %)
Roughage6.13 g(20 %)
Vitamin A6,538.58 mg(817,323 %)
Vitamin D15.31 μg(77 %)
Vitamin E22.88 mg(191 %)
Vitamin B₁0.74 mg(74 %)
Vitamin B₂5.81 mg(528 %)
Niacin89.05 mg(742 %)
Vitamin B₆1.68 mg(120 %)
Folate333.86 μg(111 %)
Pantothenic acid9.36 mg(156 %)
Biotin0.93 μg(2 %)
Vitamin B₁₂34.97 μg(1,166 %)
Vitamin C59.23 mg(62 %)
Potassium4,674.93 mg(117 %)
Calcium23,889.7 mg(2,389 %)
Magnesium673.87 mg(225 %)
Iron19.42 mg(129 %)
Iodine50.49 μg(25 %)
Zinc57.46 mg(718 %)
Saturated fatty acids424.23 g
Cholesterol2,460.09 mg

Ingredients

for
4
Ingredients
1 kilogram
starchy Potatoes
150 grams
60 grams
1
200 grams
250 milliliters
2 tablespoons
2
80
grated Cheese (such as Pecorino)

Preparation steps

1.

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.

2.

Preheat the oven to 200°C (approximately 400°F).

3.

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.

4.

Bake in the preheated oven for 10-15 minutes until golden brown. Serve immediately.