Low-carb Gnocchi on Sage Carrots
Low-carb gnocchi on sage carrots - Smart variant of this Mediterranean favorite. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The high protein content from the cottage cheese in this dish supports musle building, while the essential oils stimulate the intestines to produce bile, which makes it easier for the body to process heavy foods.
Gnocchi dishes are usually prepared from potatoes, making this iteration much lower in carbs and calories.
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.8 g | (96 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 44.2 μg | (98 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,055 mg | (26 %) | ||
| Calcium | 637 mg | (64 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 418 mg |
Ingredients
- Ingredients
- 14 ozs Cottage cheese
- 3 eggs
- ½ tsp ground Turmeric
- salt
- 2 ozs Guar Gum
- 3 carrots
- 1 garlic clove
- 2 shallots
- 4 stalks Sage
- 1 oz Parmesan (in one piece )
- 3 Tbsps butter
- peppers
Kitchen utensils
Preparation steps
Gently mix cottage cheese, eggs, turmeric, and 1 teaspoon salt. Add guar gum in portions, work into a smooth dough and leave to rest for 20 minutes.
In the meantime clean, wash and slice the carrots. Peel and chop garlic and shallots. Wash sage, shake dry and cut leaves into strips. Grate the parmesan.
Quarter the dough, form into 4 thumb-thick rolls, cut into pieces about 1-inch long and decorate with the back of a fork. Place the gnocchi in plenty of boiling salted water and bring to a boil. Reduce heat immediately and simmer gnocchi for about 5 minutes at low heat. Lift them out of the water with a skimmer and drain them.
Heat butter in a pan. Fry carrots, shallots and garlic over medium heat for 5-8 minutes. Fold in sage and gnocchi and season everything with salt and pepper. Put gnocchi with sage carrots on plates and arrange with parmesan.
