Gnocchi with Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,530 mg | (38 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the gnocchi
- 1 kilogram floury potatoes
- 1 handful fresh Fresh herbs (such as chives, tarragon, marjoram, oregano, savory)
- 1 egg
- 200 grams Pastry flour
- salt
- Nutmeg
- 2 Tbsps olive oil
- For the vegetable sauce
- 1 Zucchini
- 2 Hungarian wax peppers (yellow and red)
- 1 shallot
- 1 garlic clove
- 4 Tomatoes
- 2 Tbsps olive oil
- 1 splash dry white wine
- salt
- 1 pinch sugar
- cayenne pepper
- fresh Fresh herbs (for garnish)
Preparation steps
For the gnocchi: Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain and rinse in cold water, then drain again. Peel and press through a potato ricer. Rinse herbs, shake dry, pluck leaves and finely chop.
Add egg, herbs and a little flour to the potatoes. Season with salt and nutmeg. Knead into a smooth dough. If necessary use a little more or less flour than noted above so that the dough does not stick and is easily malleable. Place dough on a floured work surface and roll out finger-thick rolls. Cut the dough into pieces that are about 1.5 cm wide (approximately 1/2 inch). Cover the pieces of dough with a cloth for about 10 minutes and let rest. Drop the pieces into boiling salted water for 8-10 minutes. The gnocchi is cooked when it floats to the surface.
For the sauce: Wash and peel zucchini, peppers, shallots and garlic. Finely chop everything. Scald tomatoes. Peel, quarter and core tomatoes and cut into small cubes. Sauté the vegetables (except for the tomatoes) in hot oil for 1-2 minutes. Deglaze the pan with wine, add tomatoes and simmer 3-4 minutes. Season with salt, sugar and cayenne pepper.
Place the drained gnocchi in the pan and mix with the sauce.
For serving: Garnish with fresh herbs.
