Gnocchi with Toasted Hazelnut Butter
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.
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,160 mg | (29 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 3 g |
Preparation steps
Peel, rinse and boil potatoes in salted water for about 30 minutes. Drain, evaporate and press through a ricer into a bowl. Let cool.
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.
Toast hazelnuts and butter in a small pan and let hazelnuts brown slightly. Add spinach leaves to pan and season with salt and pepper.
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.
