Pumpkin Gnocchi with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 297.8 μg | (496 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,185 mg | (30 %) | ||
| Calcium | 391 mg | (39 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 9 g |
Preparation steps
Cut the pumpkin into cubes, then roast in a 180°C (approximately 350°F) oven for about 40 minutes. Remove from the oven, cool slightly, then puree completely. Mix the puree with the egg yolks and the flour. Season strongly with salt, pepper, and nutmeg. Form into small dumplings using a teaspoon, then simmer for 10 minutes in salted water.
Rinse the spinach and remove any tough stems. Blanch the spinach for 1-2 minutes in boiling salted water, then drain thoroughly. Heat the butter in a pan, and gently cook until the butter begins to brown. Remove the gnocchi from the water using a skimmer, then drain thoroughly and mix with the spinach. Drizzle with the browned butter, garnish with the freshly grated parmesan cheese, and serve immediately.
