Gnudi with Kale and Parmesan Cheese
Gnudi with kale and parmesan cheese - Power for the defenses
Healthy, because
Even smarter
Nutritional values
The gnudi with kale and parmesan contain one of the healthiest vegetables of all: kale is full of vitamins, nutrients and antioxidants such as sulforaphane. This secondary plant substance is said to inhibit the growth of tumors and thus help against cancer.
Unfortunately, kale is not in season all year round. Suitable alternatives to the green vegetable are, for example, spinach or chard.
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 919.5 μg | (1,533 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 261 μg | (87 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 728 mg | (73 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 3 ½ ozs frozen Spinach
- 18 ozs Ricotta cheese
- 2 ½ ozs Parmesan
- 1 egg
- salt
- peppers
- Nutmeg
- 6 ozs whole spelt flour
- 2 Tbsps whole spelt flour (To work with dough)
- 14 ozs Kale
- 3 garlic cloves
- 2 ¾ ozs butter
- 1 pinch Red pepper flakes
Preparation steps
Defrost spinach, squeeze well and chop finely. Drain the ricotta in a sieve. Grate Parmesan cheese. Put spinach, ricotta, 1.5 ounces Parmesan and egg in a bowl and mix. Season with salt, pepper, and freshly grated nutmeg and mix with 6 ounces flour to form a malleable dough.
On a floured work surface, roll 2-3 sticks about 1" thick from the gnudi dough. Cut into 1.5" long pieces and place on a floured plate. Place gnudi in the refrigerator.
Clean kale, wash, remove leafy greens from hard leaf veins, and cut leaves into bite-sized pieces. Bring salted water to a boil in a pot and boil kale in it for 5-8 minutes. Then drain, rinse, drain well, and squeeze.
Peel garlic and cut into slices. Melt butter in a frying pan over medium heat. Fry garlic in it for 3 minutes until golden brown.
At the same time, in a large pot, bring salted water to a boil, reduce heat and cook gnudi in it for about 2 minutes until they rise to the surface, then drain.
Add gnudi and kale to garlic and heat everything for about 2 minutes. Season to taste with salt, chili and pepper and sprinkle with remaining parmesan.
