Gnocchi with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 967 mg | (24 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the gnocchi
- 500 grams starchy potatoes
- 250 grams Pumpkin
- 2 egg yolks
- 50 grams cornstarch
- 100 grams Semolina flour (plus more as needed)
- salt
- freshly ground peppers
- Pastry flour (to work)
Preparation steps
For the gnocchi: Rinse and peel the potatoes and cut into equal-sized cubes. Cut the pumpkin into equal-sized cubes. Cook in water for 10-15 minutes, then press through a ricer into a bowl. Let cool slightly.
Add the yolks, starch, semolina, salt and pepper and mix everything quickly into a smooth dough. The dough should be easy to mold, but no longer sticky. If it is too soft, add extra semolina. Divide the dough into 4 parts and roll each into a long bead of approximately 3 cm in diameter (approximately 1 inch). Cut into 2 cm wide pieces (approximately 2/3 inch) and let rest on a floured surface until all are ready.
For the vegetables: Peel the carrot and cut into small cubes. Rinse the leeks and also cut into small cubes. Peel and finely chop the shallot and garlic. Rinse the sage, shake dry and remove the stems.
Melt the butter in a large frying pan. Add the vegetables along with the sage and fry for 2-3 minutes. Add the pine nuts and season with salt and pepper.
Simmer the gnocchi in plenty of salted water for about 6 minutes, until they rise to the surface. Remove with a slotted spoon, mix with the vegetables and transfer to plates. Sprinkle with parmesan before serving.
