Gnocchi Zucchini Stir-Fry
Gnocchi Zucchini Stir-Fry - A quick dinner filled with Mediterranean flavors and aromas
Healthy, because
Even smarter
Nutritional values
Even though gnocchi are similar to pasta because of their shape and color, they are not actually considered to be pasta. Gnocchi are acutally small Italian dumplings made from potato dough. This recipe contains plenty of tomatoes, which contain carotenoids and help mobilize the body's defenses.
Spinach or pumpkin gnocchi are also very common, which is perfect if you want to add some variety to your gnocchi recipe.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 82 μg | (137 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 323 mg | (32 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Zucchini
- 5 ozs Gnocchi (finished product; refrigerated section)
- salt
- 4 Cherry tomatoes
- 4 sprigs parsley
- 1 Tbsp olive oil
- peppers
- ½ cup vegetable stock
- 1 pc Parmesan (about 1 ounce)
Kitchen utensils
Preparation steps
Rinse and slice the zucchini into thin slices using the vegetable slicer.
Cook gnocchi for 5-8 minutes in salted boiling water, or according to package instructions.
In the meantime, rinse and halve the tomatoes. Rinse parsley, shake dry, pluck leaves and chop coarsely.
Heat oil in a pan and fry the zucchini over high heat, for about 2 minutes while turning. Add tomatoes and fry for an additional 1 minute. Add salt and pepper. Mix in the parsley. Pour in the broth and bring the mixture to a boil.
Drain the gnocchi in a sieve.
Mix gnocchi with the pan fried zucchini mix. Season with salt and pepper. Shave Parmesan cheese with a peeler into thin strips and top gnocchi with the cheese.
