Sheet Pan Gnocchi
Protein Power: Peanuts have the highest protein content of all nuts. They also score high in B vitamins and the important minerals fluorine and iodine.
Want to prepare the gnocchi tray faster? No problem: In this case, simply resort to gnocchi from the refrigerated section. If you don't like cilantro, replace the herb with flat-leaf parsley or basil.
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 16 g | (53 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 191.9 μg | (320 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,117 mg | (28 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 188 mg | (63 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 14 ozs cooked Boiled potato
- 6 ozs whole spelt flour (+ 1 tablespoon for working)
- salt
- peppers
- 1 Broccoli
- 2 red onions
- 14 ozs chickpeas (drained weight; can)
- 2 garlic cloves
- 5 Tbsps natural peanut butter
- 2 Tbsps red Curry paste
- 2 Tbsps Canola oil
- 1 Tbsp soy sauce
- 1 tsp Maple syrup
- 2 ozs Shelled peanut
- 2 cilantro
- 2 organic limes
Preparation steps
For the gnocchi, peel the potatoes, press them through a potato ricer, knead with flour, salt and pepper to a smooth dough and let rest for 5 minutes.
Boil plenty of salted water. Shape the dough into gnocchi of about the same size and cook in the lightly boiling water for 2-3 minutes. Drain and leave to drain.
Clean broccoli, wash and divide into florets. Peel onions and cut into wedges. Rinse the chickpeas and drain. Place broccoli, onions, chickpeas and gnocchi on a baking sheet. Peel and finely dice garlic, mix with peanut butter, curry paste, 3 Tablespoons hot water, oil, soy sauce, and syrup, and pour over ingredients on the baking sheet.
Bake gnocchi tray in preheated oven at 180 °C / 350˚F for approx. 30 minutes, turning once or twice. Meanwhile, coarsely chop peanuts. Wash cilantro, shake dry, and chop finely. Rinse limes and cut them into wedges.
Remove gnocchi tray from oven, sprinkle with nuts and cilantro, add lime wedges and serve.