Seasonal Kitchen

Pumpkin Gnocchi with Spinach

4.23077
Average: 4.2 (13 votes)
(13 votes)
Pumpkin Gnocchi with Spinach

Pumpkin Gnocchi with Spinach - Hokkaido makes the potato balls a very special treat. Photo: Iris Lange-Fricke

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Health Score:
9,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
499
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie499 kcal(24 %)
Protein22 g(22 %)
Fat16 g(14 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Calorie524 kcal(25 %)
Protein21 g(21 %)
Fat19 g(16 %)
Carbohydrates65 g(43 %)
Sugar added0 g(0 %)
Roughage10.8 g(36 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.9 μg(5 %)
Vitamin E3.2 mg(27 %)
Vitamin K294.4 μg(491 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate164 μg(55 %)
Pantothenic acid1.5 mg(25 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C60 mg(63 %)
Potassium1,073 mg(27 %)
Calcium286 mg(29 %)
Magnesium80 mg(27 %)
Iron5.1 mg(34 %)
Iodine25 μg(13 %)
Zinc2.3 mg(29 %)
Saturated fatty acids7.9 g
Uric acid108 mg
Cholesterol187 mg
Automatic
Vitamin A1 mg(125 %)
Vitamin D1.2 μg(6 %)
Vitamin E4.5 mg(38 %)
Vitamin K293.5 μg(489 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.6 mg(43 %)
Folate224 μg(75 %)
Pantothenic acid2.7 mg(45 %)
Biotin20.3 μg(45 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C65 mg(68 %)
Potassium1,385 mg(35 %)
Calcium299 mg(30 %)
Magnesium162 mg(54 %)
Iron12.8 mg(85 %)
Iodine26 μg(13 %)
Zinc5.1 mg(64 %)
Saturated fatty acids8.7 g
Uric acid198 mg
Cholesterol263 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
16 ounces Hokkaido pumpkin (equals about half a pumpkin)
10 ounces mealy cooking potatoes
salt
10 ounces Baby spinach
1 garlic
3 tablespoons Parmesan
3 egg yolks
10 ounces Spelt flour (and some flour for the work surface)
peppers
Nutmeg
2 tablespoons butter
How healthy are the main ingredients?
Hokkaido pumpkinpotatoSpelt flourParmesansaltgarlic
Preparation

Kitchen utensils

1 Cutting board, 1 Knife, 1 Parchment paper, 1 Baking sheet, 1 Pot, 1 Immersion blender, 1 Potato masher, 1 Salad spinner, 1 Grater, 2 Small bowls, 0 Medium bowls, 1 Skillet

Preparation steps

1.

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.

2.

In the meantime, peel and wash the potatoes and cook them in boiling salted water for 25-30 minutes. Then drain, evaporate and mash.

3.

While pumpkin and potatoes are cooking, wash spinach and spin dry. Peel garlic and chop finely. Grate the parmesan.

4.

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.

5.

Form the dough into long snakes on a floured work surface, divide them into pieces about 1/2" wide, and shape into gnocchi.

6.

Cook the gnocchi in simmering salted water at low heat for about 6 minutes.

7.

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.

8.

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.