Potato Gnocchi and apples on lamb's lettuce
Cheese and cottage cheese contain particularly high levels of bone-strengthening calcium: a good supply of this is considered the best preventive measure against osteoporosis (bone loss). The protein, which is easily utilized by the body, and many vitamins make the salad a satisfying vitamin dish.
Vegetarians can substitute fried tofu cubes or more walnuts for the ham cubes.
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 143.1 μg | (48 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 349 mg | (35 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 45.1 μg | (23 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 96.8 mg | |||
| Cholesterol | 75.7 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 7 ozs waxy potatoes
- 2 ¾ ozs pecorino romano (or Parmesan cheese)
- 7 ozs low fat Cottage cheese
- 3 ½ ozs Whole Grain Spelt Flour
- 1 egg
- 4 ozs lamb's lettuce
- 2 Apple (e.g. Braeburn)
- 4 Tbsps apple cider vinegar
- 4 tsps grainy Mustard
- 2 tsps honey
- 2 Tbsps Walnut oil
- 2 Tbsps olive oil
- 3 ½ ozs ham (small dice)
- 2 ozs Walnut
Preparation steps
Wash potatoes and cook in boiling salted water over medium heat for about 25 minutes. Then drain and leave to steam for 10 minutes.
In the meantime, finely grate cheese. Peel potatoes and mash finely with a fork. Thoroughly mix potato mixture, cheese, cottage cheese, flour and egg, season with salt and pepper and refrigerate for 30 minutes.
Meanwhile, wash lettuce and spin dry. Wash, halve, core and thinly slice the apples. For the dressing, mix vinegar, mustard, honey and walnut oil, season with salt and pepper.
Form dumpling mixture into dumplings about 3/4" thick using 2 tablespoons to form them. Heat olive oil in a frying pan. Fry dumplings in it over medium heat for 4 minutes until browned all over, turning several times. Add ham cubes and fry for another 3 minutes.
Mix the lettuce, apple and walnuts with the dressing and divide among 4 plates. Arrange gnocchi and ham on top of the salad.