Pumpkin Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 4 g |
Preparation steps
Cook the pumpkin in a pressure cooker for 2 minutes until soft.
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.
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.
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.
