Potato Gnocchi with Sun-Dried Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 1 egg
- 200 grams Pastry flour
- Nutmeg
- Pastry flour (for working)
- 250 grams sun-dried Tomatoes (in oil)
- 40 grams butter
- 3 Tbsps freshly chopped Fresh herbs (such as sage, basil, parsley)
- freshly ground peppers
- freshly grated Parmesan
Preparation steps
Rinse the potatoes and boil in salted water for 30 minutes. Drain, peel, and let dry slightly. Pass through a ricer, then ass the egg and flour. Season with salt and nutmeg, then knead until a smooth dough forms.
Roll into finger-thick rolls on a floured surface. Cut into 1.5 cm (approximately 1/2 inch) pieces. Indent with the tines of a fork, then rest under a kitchen towel for 10 minutes. Add the gnocchi to a pot of boiling salted water. Simmer gently for 8-10 minutes, or until they float to the surface.
Drain the tomatoes well. Add the tomatoes and butter to a pan. Drain the gnocchi, then add the pan with the butter. Sprinkle with the herbs and toss until combined. Season to taste with salt and pepper, sprinkle with the parmesan cheese, and serve.
