Gnocchi with Tomato

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Gnocchi with Tomato
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Health Score:
7,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
535
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie535 kcal(25 %)
Protein20.31 g(21 %)
Fat15.48 g(13 %)
Carbohydrates87.22 g(58 %)
Sugar added0 g(0 %)
Roughage6.99 g(23 %)
Vitamin A263.71 mg(32,964 %)
Vitamin D0.44 μg(2 %)
Vitamin E2.09 mg(17 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.26 mg(24 %)
Niacin4.84 mg(40 %)
Vitamin B₆0.43 mg(31 %)
Folate68.36 μg(23 %)
Pantothenic acid0.11 mg(2 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C62.85 mg(66 %)
Potassium1,628.04 mg(41 %)
Calcium225.67 mg(23 %)
Magnesium53.33 mg(18 %)
Iron4.3 mg(29 %)
Iodine13.2 μg(7 %)
Zinc0.74 mg(9 %)
Saturated fatty acids8.89 g
Cholesterol77.86 mg

Ingredients

for
4
Ingredients
1 kilogram
starchy Potatoes
1
200 grams
Pastry flour (for working)
350 grams
1 handful
1
40 grams
freshly ground Pepper
1 generous pinch
1 pinch
100 grams

Preparation steps

1.

Rinse the potatoes and boil in salted water for 30 minutes. Drain, peel, and let dry. Pass through a ricer, then add the egg and flour. Season to taste with salt and nutmeg. Knead until a smooth dough forms. Roll on a floured surface until you have finger-thick rolls. Cut into 1.5 cm (approximately 1/2 inch) pieces. Indent with the tines of a fork, cover with a kitchen towel, and let rest for 15 minutes.

2.

Rinse the tomatoes. Rinse the parsley, remove the leaves from the stems, and coarsely chop half of them. Peel and finely chop the garlic.

3.

Preheat a convection oven to 180°C (approximately 350°F).

4.

Place the gnocchi in boiling salted water. Simmer for 5 minutes. 

5.

Melt the butter in a pan and sweat the garlic until translucent. Add the tomatoes, and season to taste with salt, pepper, vanilla, and chili powder. Drain the gnocchi from the water, and add to the pan with the chopped parsley. Place in a baking dish,  tear the mozzarella into pieces, and mix into the gnocchi mixture. Bake in the oven until the cheese has melted.

6.

Serve garnished with the remaining fresh parsley.