Gnocchi with Tomato Sauce and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 1 egg
- 200 grams Pastry flour
- Nutmeg
- 1 onion
- 1 garlic clove
- 300 grams Cherry tomatoes
- 3 sprigs Sage
- 2 sprigs rosemary
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 125 milliliters dry white wine
- cayenne pepper
- 60 grams grated Parmesan
Preparation steps
Rinse the potatoes and boil in salted water for about 30 minutes until done. Drain and press through a potato ricer. Add the egg and flour to the potatoes. Season with salt and nutmeg. Knead into a smooth dough. Roll into finger thick logs and cut into 1.5 cm (approximately 1/2 inch) wide pieces. Roll over the back with a fork and cover with a tea towel and let rest for about 10 minutes. Drop into boiling salted water and cook for 8-10 minutes. The gnocchi is cooked when they float to the surface.
Preheat the oven to 200°C (approximately 400°F).
Peel the onion and garlic. Chop finely. Rinse and halve the tomatoes. Rinse the herbs, shake dry, and finely chop about 2/3 of the leaves. Sauteé the onion and garlic in hot oil until translucent. Add the tomato paste and the wine. Add the drained gnocchi to the tomato sauce and season with salt and cayenne pepper. Place in a baking dish and sprinkle with the Parmesan. Bake in the oven for 10-15 minutes.
Serve sprinkled with remaining herbs.
