Gnocchi with Tomato Parmesan Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the gnocchi
- 1 kilogram starchy potatoes
- 250 grams Potato flour
- 2 egg yolks
- salt
- For the tomato Parmesan sauce
- 6 Tomatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 100 grams Parmesan (freshly grated)
- ½ bunch Arugula
- salt
- cayenne pepper
- sugar
Preparation steps
For the gnocchi: Rinse and cook potatoes in boiling salted water. Peel the potatoes and press through a ricer into a lightly floured bowl. Season potatoes lightly with salt. Mix in the egg yolks and gradually knead in flour until a smooth homogeneous dough has formed. The amount of flour needed depends on the type of potato. The dough should not be sticky.
To form gnocchi dough, separate into 3-4 pieces. Roll each piece into a finger-thick roll. Cut into 2-3 cm (approximately 1 inch) pieces. Shape the gnocchi and plate on a lightly floured work surface. Cook in simmering, salted, water and cook until they float on the water surface, for about 5 minutes.
For the tomato Parmesan sauce: Scald the tomatoes and dip in ice water. Peel, quarter, core, and dice finely.
Peel and finely chop the garlic and shallot.
Wash arugula and pat dry.
Sauté shallots and garlic in hot oil, add the tomato and stir occasionally for about 4-5 minutes. Simmer. Mix in half the Parmesan and arugula. Season with salt, cayenne pepper, and sugar.
To serve: Drain gnocchi and swirl into tomato sauce. Spread on warmed plates and serve sprinkled with the remaining Parmesan.
