Pumpkin Gnocchi with Tomato Sauce
Pumpkin Gnocchi with Tomato Sauce - Children love this Italian dish
Healthy, because
Even smarter
Nutritional values
Pumpkins have it all - when it comes to vitamins, they score points above all with vitamin C and folic acid, when it comes to minerals, with potassium. The biggest plus: the cell protector beta-carotene.
Should it taste sweet? Then prepare the gnocchi with apples instead of pumpkin and with hazelnuts instead of pumpkin seeds.
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,152 mg | (29 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 34 mg |
Ingredients
- Ingredients
- 9 ozs Pumpkin (peeled)
- ½ pkg Dumpling dough (375 grams; refrigerated section)
- salt
- peppers
- 1 Tbsp vegetable oil
- 14 ozs chopped Tomatoes (canned)
- 1 tsp honey
- 2 Tbsps Pumpkin seed
- 3 tsps butter
- 1 pc Parmesan (25 grams)
Kitchen utensils
Preparation steps
Finely grate pumpkin pulp and place in a bowl.
Add dumpling dough and 130 ml (approximately 1/2 cup) water to pumpkin. Knead with your hands and add water if needed. Lightly season dough with salt and pepper and let rest for 10 minutes.
Meanwhile heat oil in a large skillet. Add tomatoes and season with salt and pepper.
Simmer tomatoes over medium heat. Mix in honey and keep warm.
Coarsely chop pumpkin seeds. Melt butter in a pan, add pumpkin seeds and roast for about 2 minutes. Grate Parmesan cheese on the fine holes of a box grater. Bring salted water to a boil in a large pot.
Knead dumpling dough and shape into balls about 2 cm (approximately 3/4 inch) in diameter with moistened hands. Flatten each gnocchi with a fork while holding in the palm of your hand.
Drop gnocchi into boiling salted water. Reduce heat and cook until gnocchi rise to surface, 2-3 minutes.
Remove gnocchi with a slotted spoon and drain well. Pour pumpkin seed butter over gnocchi, sprinkle with Parmesan and serve with tomato sauce.
