Pumpkin Gnocchi with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 61.9 μg | (103 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 9 g |
Preparation steps
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.
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.
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.
Cook bacon in a hot pan until crispy.
Rinse and spin dry arugula. Add to bacon pan and saute briefly.
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.
