Good Mood Recipe

Gnocchi with Toasted Hazelnut Butter

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Gnocchi with Toasted Hazelnut Butter
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
552
calories
Calories

Healthy, because

Even smarter

Nutritional values

This recipe makes for a delicious and comforting dish, however it is high in fat and calories, so should be eaten in moderation.

Serve this gnocchi with a simple side salad for the perfect dinner.

1 each contains
(Percentage of daily recommendation)
Calorie552 cal.(26 %)
Protein12 g(12 %)
Fat28 g(24 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.4 mg(37 %)
Vitamin K24.5 μg(41 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.5 mg(36 %)
Folate69 μg(23 %)
Pantothenic acid1.3 mg(22 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C49 mg(52 %)
Potassium1,160 mg(29 %)
Calcium59 mg(6 %)
Magnesium87 mg(29 %)
Iron3.3 mg(22 %)
Iodine13 μg(7 %)
Zinc1.8 mg(23 %)
Saturated fatty acids12.5 g
Uric acid55 mg
Cholesterol101 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
36 ozs starchy potatoes
salt
8 ozs fresh Spinach
7 ozs Pastry flour
1 egg
salt
Nutmeg
2 ozs Hazelnuts (sliced)
3 ozs butter
freshly ground peppers
How healthy are the main ingredients?
potatoSpinachsalteggsaltNutmeg

Preparation steps

1.

Peel, rinse and boil potatoes in salted water for about 30 minutes. Drain, evaporate and press through a ricer into a bowl. Let cool.

2.

Rinse and shake dry spinach. Set aside 4 pieces and slice them thinly for garnish.

Combine potatoes, flour, egg, salt and nutmeg. Add more flour, as needed. Dough should be pliable and not sticky. Roll dough into a finger-thick rope and slice into dumplings. Cook in boiling salted water for 8-10 minutes.

3.

Toast hazelnuts and butter in a small pan and let hazelnuts brown slightly. Add spinach leaves to pan and season with salt and pepper.

4.

Use a slotted spoon to remove gnocchi from pot. Drain and place in deep bowls. Drizzle with nut butter and serve garnished with remaining spinach.