Herb Gnocchi
Healthy, because
Even smarter
Nutritional values
This delicious gnocchi is packed with herbs for a fresh flavor and tons of added vitamins and minerals.
Parsley and basil are also delicious herbs to add to this dish.
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,093 mg | (27 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 36 ozs starchy potatoes
- 3 sprigs parsley
- 4 sprigs Chervil
- 1 oz Watercress
- 2 Tbsps olive oil
- 1 egg
- 7 ozs Pastry flour
- salt
- Nutmeg (freshly grated)
- Pastry flour (for the work surface)
- 3 ozs Arugula
- 2 Tbsps butter
- peppers
- 2 ozs freshly grated Parmesan
Preparation steps
Rinse potatoes and cook for about 30 minutes in a large pot with a steamer.
Rinse herbs, shake dry, pluck leaves from stem and puree in a blender with oil.
Peel potatoes, press through a ricer and let cool slightly. Mix potatoes in a bowl with egg and herb oil mixture and with a little flour and season with salt and nutmeg. Knead into a smooth dough. If necessary use a little more or less flour so that the dough does not stick to the hands and is easily malleable. This on a floured work surface roll dough into finger-thick logs and cut into approximately 1/2 inch pieces. Roll pieces over a fork back, cover with a tea towel, and let rest about 10 minutes. Then drop gnocchi pieces into a pot of boiling salted water and let cook for 3-5 minutes. The gnocchi is cooked when they float to the surface.
Rinse arugula, trim, shake dry and arrange on plates.
Melt butter in a hot pan. Lift gnocchi from the pot with a skimmer, add to the pan, mix well and lightly season with salt and pepper. Place gnocchi on arugula.
Serve with Parmesan.
