Herb Gnocchi with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 111 g | (74 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,540 mg | (39 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the gnocchi
- 1 kilogram starchy Sweet potato
- 1 egg
- 1 egg yolk
- 150 grams Pastry flour
- 100 grams Semolina flour
- salt
- 2 Tbsps finely chopped Basil
- For the tomato sauce
- 1 onion
- 800 grams Tomatoes
- 2 Tbsps olive oil
- 1 bay leaf
- 1 tsp thyme (dried)
- salt
- freshly ground peppers
- 3 Tbsps Parmesan (freshly grated)
- also
- 2 Tbsps minced Basil
Preparation steps
For the gnocchi: scrub potatoes and cook in boiling salted water for 25 minutes, drain and let evaporate. Peel potatoes and press while still hot through the ricer. Cool and combine with flour, egg, egg yolk, finely chopped basil leaves and salt. Add enough flour to make malleable dough. Divide into portions and shape into finger-thick rolls, cut into 3 cm (approximately 1 inch) long pieces. Make a pattern with a fork, sprinkle with a little flour. Cook in boiling salted water for about 5 minutes. Once gnocchi rise to the surface, remove with a slotted spoon and drain well.
For the sauce: blanch tomatos in hot water for a few seconds, rinse in cold water and peel. Quarter and remove seeds, dice. Peel onion and garlic, chop finely.
Heat oil in a pan and saute onion, garlic and bay leaf for a few minutes. Add tomatoes and simmer on low heat for 10 minutes. Remove bay leaf and season with thyme, salt and pepper.
Arrange gnocchi with tomato sauce on plates and serve sprinkled with Parmesan and basil.
