Semolina Dumplings
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
485
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups quick-cooking Polenta
Preparation
Kitchen utensils
1 Small pot, 1 Small skillet, 1 Baking sheet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Mortar, 1 Parchment paper, 1 Plate, 1 Citrus juicer, 1 Fine grater
Preparation steps
1.
Prepare the polenta according to the package instructions (approx. 20 minutes).
2.
Meanwhile prepare the tomato sauce. Peel the onion and garlic and chop both very finely. Heat the olive oil and sweat the onion and garlic until soft. Blanch the tomatoes briefly, refresh in cold water, then skin, quarter, deseed and dice finely. Add to the onions with salt and pepper and simmer for 2-3 minutes. Stir in the basil.
3.
Heat the oven to 200C.
4.
Butter a baking dish. Using a moistened tablespoon cut gnocchi out of the polenta and arrange in the dish. Pour the tomato sauce over, sprinkle with grated Parmesan and dot with butter. Bake in the preheated oven for 25-30 minutes.
