Gnocchi with Tomato, Basil and Marjoram

5
Average: 5 (2 votes)
(2 votes)
Gnocchi with Tomato, Basil and Marjoram

Gnocchi with Tomato, Basil and Marjoram - So good: homemade dough balls in an aromatic tomato sauce.

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Health Score:
9,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
379
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie379 kcal(18 %)
Protein14 g(14 %)
Fat16 g(14 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.8 μg(9 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.4 mg(29 %)
Folate75 μg(25 %)
Pantothenic acid1.5 mg(25 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C46 mg(48 %)
Potassium985 mg(25 %)
Calcium301 mg(30 %)
Magnesium68 mg(23 %)
Iron3 mg(20 %)
Iodine30 μg(15 %)
Zinc2.6 mg(33 %)
Saturated fatty acids6.5 g
Uric acid45 mg
Cholesterol85 mg

Ingredients

for
4
Ingredients
700 grams starchy potatoes
1 onion
1 garlic
2 tablespoons Canola oil
1 can crushed tomatoes (400 g)
200 milliliters dry white wine
250 grams Cherry tomatoes
2 stalks marjoram
Basil
1 egg
1 piece Parmesan (80 g)
50 grams Ricotta cheese
2 tablespoons Pastry flour (plus some for working)
salt
peppers
Nutmeg
2 tablespoons Whipped cream (20 ml)
also:
Aluminum foil
How healthy are the main ingredients?
potatotomatoRicotta cheeseParmesanWhipped creamonion

Preparation steps

1.

Rinse the potatoes and pat dry. Wrap each potato in aluminum foil, and bake in a 200°C (approximately 400°F) oven for 5-60 minutes, until soft.

2.

Peel and finely dice the onion and garlic. Heat the oil in a pan, and sauté over medium heat until soft. Add the tomatoes and wine, and simmer for 15-20 minutes. Rinse and halve the cherry tomatoes. Add to the sauce and cook for another 2 minutes.

3.

Rinse, dry, and finely chop the marjoram and basil. Separate the egg (reserving the egg white for another use). Finely grate the parmesan cheese.

4.

Remove the potatoes from the foil. Peel, and pass through a ricer while still hot. Let the potatoes cool slightly. 

5.

Mix the potatoes with the ricotta, egg yolk, parmesan cheese, flour, salt, pepper, and freshly grated nutmeg. Knead until a smooth dough forms. Roll the dough into rolls on a floured surface, and cut into small uniform pieces. 

6.

Simmer in boiling salted water until they float to the surface.

7.

Add the cream and herbs to the sauce. Season to taste with salt and pepper, and heat through.

8.

Remove the gnocchi from the water with a skimmer or slotted spoon. Mix into the sauce, season with salt and pepper, and serve.