Pumpkin Gnocchi with Arugula

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Pumpkin Gnocchi with Arugula
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
610
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie610 cal.(29 %)
Protein16 g(16 %)
Fat32 g(28 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.8 mg(23 %)
Vitamin K61.9 μg(103 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.4 mg(29 %)
Folate102 μg(34 %)
Pantothenic acid1.5 mg(25 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C47 mg(49 %)
Potassium1,044 mg(26 %)
Calcium207 mg(21 %)
Magnesium50 mg(17 %)
Iron3.1 mg(21 %)
Iodine19 μg(10 %)
Zinc1.9 mg(24 %)
Saturated fatty acids14.3 g
Uric acid125 mg
Cholesterol80 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
750 grams diced Pumpkin
250 grams starchy potatoes
salt
250 grams Pastry flour
1 egg
120 grams Bacon
1 bunch Arugula
freshly ground peppers
4 Tbsps freshly grated Parmesan
How healthy are the main ingredients?
PumpkinpotatoArugulaParmesansaltegg

Preparation steps

1.

Scrub potatoes and cook for about 30 minutes in salted water or until tender, drain and peel. Put pumpkin in a strainer and steam over boiling water for about 15 minutes or until soft.

2.

Press potatoes and pumpkin through the ricer and let evaporate. Season with salt, add egg and flour to a dough and knead. Divide dough into finger-thick rolls and cut into pieces. Let rest on a floured kitchen towel for 1 hour.

3.

 Bring plenty of salted water to a boil. Add gnocchi and cook for about 5 minutes on low heat or until they rise to the surface.

4.

Cook bacon in a hot pan until crispy.

5.

Rinse and spin dry arugula. Add to bacon pan and saute briefly. 

6.

Remove gnocchi with a slotted spoon from water, drain well and add to arugula and bacon pan. Toss and arrange on plates, season with ground pepper and sprinkle with Parmesan. Serve.