Gnocchi with Tomato
(Percentage of daily recommendation)
|Calorie||535 kcal||(25 %)|
|Protein||20.31 g||(21 %)|
|Fat||15.48 g||(13 %)|
|Carbohydrates||87.22 g||(58 %)|
|Sugar added||0 g||(0 %)|
|Roughage||6.99 g||(23 %)|
|Vitamin A||263.71 mg||(32,964 %)|
|Vitamin D||0.44 μg||(2 %)|
|Vitamin E||2.09 mg||(17 %)|
|Vitamin B₁||0.39 mg||(39 %)|
|Vitamin B₂||0.26 mg||(24 %)|
|Niacin||4.84 mg||(40 %)|
|Vitamin B₆||0.43 mg||(31 %)|
|Folate||68.36 μg||(23 %)|
|Pantothenic acid||0.11 mg||(2 %)|
|Biotin||3.5 μg||(8 %)|
|Vitamin B₁₂||0.29 μg||(10 %)|
|Vitamin C||62.85 mg||(66 %)|
|Potassium||1,628.04 mg||(41 %)|
|Calcium||225.67 mg||(23 %)|
|Magnesium||53.33 mg||(18 %)|
|Iron||4.3 mg||(29 %)|
|Iodine||13.2 μg||(7 %)|
|Zinc||0.74 mg||(9 %)|
|Saturated fatty acids||8.89 g|
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.
Rinse the tomatoes. Rinse the parsley, remove the leaves from the stems, and coarsely chop half of them. Peel and finely chop the garlic.
Preheat a convection oven to 180°C (approximately 350°F).
Place the gnocchi in boiling salted water. Simmer for 5 minutes.
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.
Serve garnished with the remaining fresh parsley.