Gnocchi with Spinach and Walnuts
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 244.6 μg | (408 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 2 eggs
- 150 grams Pastry flour
- 50 grams Wheat semolina
- Nutmeg
- 100 grams Gorgonzola
- 75 milliliters Whipped cream
- 100 milliliters Vegetable broth
- peppers
- 250 grams Spinach
- 2 garlic cloves
- 1 Tbsp olive oil
- 20 grams Walnut
Preparation steps
For the gnocchi, rinse the potatoes and cook in salt water for about 30 minutes. Drain, peel and press the potatoes. Separate 1 egg. Mix the flour, semolina, egg, egg yolk and potatoes. Season with salt and nutmeg.
For the sauce, crumble the gorgonzola and boil with the cream and vegetable broth over medium heat until creamy. Season with salt and pepper. Keep warm over low heat.
Roll the dough onto a floured surface into 2 cm thick strands. Cut each strand into small pieces. Let the gnocchi simmer in salt water for about 5 minutes, until they rise to the surface.
Rinse and coarsely chop the spinach. Peel and slice the garlic. Heat the oil in a pan and saute the garlic until golden brown. Add the spinach and cook until the liquid has evaporated. Lightly season with salt. Coarsely chop the walnuts.
Drain the gnocchi. Serve the gnocchi with the spinach and walnuts and covered with the cheese sauce.