Pumpkin Gnocchi

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Pumpkin Gnocchi
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
658
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie658 cal.(31 %)
Protein14 g(14 %)
Fat37 g(32 %)
Carbohydrates68 g(45 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.3 μg(7 %)
Vitamin E2 mg(17 %)
Vitamin K35.2 μg(59 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.5 mg(36 %)
Folate75 μg(25 %)
Pantothenic acid1.7 mg(28 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C56 mg(59 %)
Potassium1,172 mg(29 %)
Calcium125 mg(13 %)
Magnesium71 mg(24 %)
Iron3.5 mg(23 %)
Iodine19 μg(10 %)
Zinc2.2 mg(28 %)
Saturated fatty acids22.2 g
Uric acid71 mg
Cholesterol220 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 kilogram starchy potatoes
salt
1 egg
1 egg yolk
150 grams Pastry flour
100 grams diced Pumpkin
150 grams butter
½ bunch Arugula
Parmesan
freshly ground peppers
How healthy are the main ingredients?
potatoPumpkinArugulasalteggParmesan

Preparation steps

1.

Cook the pumpkin in a pressure cooker for 2 minutes until soft.

2.

Cook the potatoes in salted water until soft, then peel and press through a ricer onto a floured surface. Mix with the pumpkin and leave to cool. Mix the egg, egg yolk and salt into the potato-pumpkin mixture and knead with enough flour to form a loose, homogeneous dough. Keep your hands floured so the dough does not stick to them.

3.

Divide the dough into small portions and from each portion form finger-thick rolls with your floured palms. Cut the rolls into 2-3 cm pieces (approximately 1 inch) and flatten with a fork. Dust each piece lightly with flour.

4.

Bring salted water to a boil in a large pot. Slide the gnocchi into the water in small quantities and cook covered for 3-5 minutes over low heat. The gnocchi are done when the rise to the surface. Remove them with a slotted spoon and drain well, then place onto 4 plates. Melt the butter over low heat and pour over the gnocchi. Rinse the arugula and spin dry. Serve the gnocchi with the arugula, garnished with parmesan and pepper.

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