Pumpkin Gnocchi with Spinach
Pumpkin Gnocchi with Spinach - Hokkaido makes the potato balls a very special treat. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The spinach packs lots of iron into this dish, a trace element which is important for blood formation and oxygen transport in the body. Pumpkin also scores with beta-carotene, a precursor of vitamin A.
The tasty gnocchi are a lot of work, so try making a second batch and freezing them to enjoy whenever you want.
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 294.4 μg | (491 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 16 ozs Hokkaido pumpkin (equals about half a pumpkin)
- 10 ozs mealy cooking potatoes
- salt
- 10 ozs Baby spinach
- 1 garlic clove
- 3 Tbsps Parmesan
- 3 egg yolks
- 10 ozs Spelt flour (and some flour for the work surface)
- peppers
- Nutmeg
- 2 Tbsps butter
Kitchen utensils
Preparation steps
Wash and clean the pumpkin and dice the pulp. Spread the pumpkin cubes on a baking tray covered with baking paper and bake at 350°F for 40 minutes. Let cool and puree finely.
In the meantime, peel and wash the potatoes and cook them in boiling salted water for 25-30 minutes. Then drain, evaporate and mash.
While pumpkin and potatoes are cooking, wash spinach and spin dry. Peel garlic and chop finely. Grate the parmesan.
Separate the eggs (use the proteins for other purposes). Knead egg yolks with pumpkin and potato puree and flour and season with salt, pepper and freshly rubbed nutmeg.
Form the dough into long snakes on a floured work surface, divide them into pieces about 1/2" wide, and shape into gnocchi.
Cook the gnocchi in simmering salted water at low heat for about 6 minutes.
In the meantime, heat butter in a pan and sauté garlic in it until it becomes glassy over medium heat. Add the spinach and let it collapse.
Lift the gnocchi out of the water with a skimmer and add to the spinach. Mix, season to taste with salt, pepper and freshly rubbed nutmeg and sprinkle with parmesan.
