Gnudi with Spring Vegetables
Gnudi with spring vegetables - Protein-rich dumplings bedded on crisp greens
Healthy, because
Even smarter
Nutritional values
The gnudi are made from ricotta, this shines with the important mineral calcium, which is not only needed for healthy teeth, but also optimizes nerve function. Thanks to the plant pigment chlorophyll, green asparagus in the spring vegetable has blood-cleansing and detoxifying properties. In addition, it can help with bad breath.
Not asparagus season right now? You can also prepare the recipe with broccoli, a cross between cabbage and broccoli. Wash it, clean it and brown it in a pan for about 5 minutes, then add peas.
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 94.8 μg | (158 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 265 μg | (88 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 767 mg | (77 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 50.7 μg | (25 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 ozs Parmesan
- 18 ozs Ricotta cheese
- 3 Tbsps olive oil
- 2 egg yolks
- 3 Tbsps Whole Grain Spelt Flour
- salt
- peppers
- Nutmeg
- 1 ¾ ozs Semolina flour
- 9 ozs Peas (frozen or fresh, split)
- 18 ozs green asparagus
- 7 ozs Vegetable broth
- 1 handful Fresh herbs (e.g. parsley, mint, lemon balm, chives)
- 1 organic lemon (peel and juice)
- 2 Tbsps butter
Kitchen utensils
Preparation steps
Grate the Parmesan cheese. Mix ricotta, 1 tablespoon olive oil, egg yolks, flour, and 3 oz Parmesan in a bowl. Season the mixture with salt, pepper, and freshly grated nutmeg; if it is too soft, add enough flour to make it malleable. With floured hands, form 8-12 balls about 1.5-inch in size from the ricotta mixture and turn them in the semolina.
In a large saucepan, bring plenty of salted water to the boil and cook the gnudi in batches over low heat for 8-10 minutes. As soon as they rise to the surface, lift them out with a slotted spoon and drain. Transfer the gnudi to a plate and keep warm in a preheated oven at 80 °C / 175 °F.
For the vegetables, allow peas to thaw. Wash asparagus, cut off woody ends, peel the lower third of spears, and cut asparagus into pieces about 4-inches long. Heat the remaining oil in a large frying pan. Cook asparagus in it for 3 minutes over medium heat until lightly browned. Add peas and cook for 5 minutes. Then add stock and simmer uncovered for 5 minutes until liquid has largely evaporated.
Wash herbs, shake dry, set aside a few leaves, finely chop the rest. Season vegetables with salt, pepper and lemon zest, add butter and toss. Mix in the chopped herbs and half of the Parmesan and season everything with a few drops of lemon juice.
Arrange gnudi with the spring vegetables on plates and serve sprinkled with herb leaves set aside and remaining Parmesan cheese.
