Potato Poppy Seed Gnocchi
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
384
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 626 mg | (16 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 50 grams Poppy seeds
- 75 grams Semolina
- 1 egg
- 2 Tbsps Mascarpone
- salt (and pepper)
- Pastry flour (for dusting)
- 2 Tbsps Peanut oil
- 30 grams butter
Preparation steps
1.
Peel the potatoes and cook in boiling salt water for 20 minutes. Drain, leave to cool and press through a ricer. Toast poppy seeds in a dry frying pan. Mix potatoes, poppy seeds, semolina, egg and mascarpone in a bowl. Season with salt and pepper. On a floured surface roll out finger-thick shapes and cut into 2 cm (approximately 3/4 inch) pieces.
2.
Bring abundant salted water to a boil and pour in the gnocchi carefully. Cook until the gnocchi rise to the surface. Rinse in cold water and mix with the oil. Heat butter, skim off foam and brown the gnocchi in the hot butter.
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