Pesto Gnocchi with Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 21.05 g | (21 %) | ||
| Fat | 33.45 g | (29 %) | ||
| Carbohydrates | 88.41 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.63 g | (29 %) |
| Vitamin A | 1,809.43 mg | (226,179 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.53 mg | (29 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.17 mg | (51 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 80.36 μg | (27 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 70.77 mg | (74 %) | ||
| Potassium | 1,805.13 mg | (45 %) | ||
| Calcium | 275.36 mg | (28 %) | ||
| Magnesium | 81.54 mg | (27 %) | ||
| Iron | 4.56 mg | (30 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 1.43 mg | (18 %) | ||
| Saturated fatty acids | 5.97 g | |||
| Cholesterol | 47 mg |
Ingredients
- For the pesto
- 2 handfuls mixed Fresh herbs (such as parsley, basil and mint)
- 50 grams Parmesan
- 20 grams almonds
- 50 milliliters olive oil
- salt
- Lemon pepper
- For the gnocchi
- 1 kilogram starchy potatoes
- salt
- freshly grated Nutmeg
- 150 grams Pastry flour
- 1 egg
- Pastry flour (for dusting)
Preparation steps
For the pesto: Rinse the herbs and shake dry. Transfer to a food processor along with the Parmesan and almonds. Process into a thick, chunky paste. With the motor running, gradually drizzle in the olive oil and process until creamy. Season with salt and lemon pepper.
For the gnocchi: Preheat the oven to 180°C (approximately 350°F) convection.
Scrub the potatoes thoroughly. Prick with a fork all over, place on a baking sheet lined with parchment paper and bake for 45-50 minutes.
Meanwhile, for the vegetables: Peel the carrots and cut into large pieces. Cut the squash into bite-sized pieces. Rinse the tomatoes. Place the carrots and squash in a baking dish, toss with the olive oil and lemon juice and season with salt. Bake for 25 minutes then mix in the tomatoes and bake for another 15 minutes.
Remove the baked potatoes from the oven and let cool slightly. Peel then press through a potato ricer and season with salt and nutmeg. Knead with the flour and egg just until combined. Divide into 3/4-inch thick strands and then cut into 3 cm (approximately 1-inch) long pieces. Lightly press each gnocchi over the back of a fork to make a shallow indentation.
Bring a large pot of salted water to a boil, reduce the heat and gently simmer the gnocchi for 2-3 minutes, until they float to the surface. Immediately remove with a slotted spoon and toss with the roasted vegetables and pesto. Distribute among warm serving plates.
Serve with grated Parmesan cheese and a green salad, if desired.
