Spinach Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 460 kcal | (22 %) | ||
| Protein | 24.27 g | (25 %) | ||
| Fat | 20.25 g | (17 %) | ||
| Carbohydrates | 51.12 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.05 g | (14 %) |
| Vitamin A | 532.28 mg | (66,535 %) | ||
| Vitamin D | 0.21 μg | (1 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 5.96 mg | (50 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 111.52 μg | (37 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 4.85 μg | (11 %) | ||
| Vitamin B₁₂ | 0.69 μg | (23 %) | ||
| Vitamin C | 38.14 mg | (40 %) | ||
| Potassium | 1,081.05 mg | (27 %) | ||
| Calcium | 509.78 mg | (51 %) | ||
| Magnesium | 71.54 mg | (24 %) | ||
| Iron | 3.81 mg | (25 %) | ||
| Iodine | 13.53 μg | (7 %) | ||
| Zinc | 1.92 mg | (24 %) | ||
| Saturated fatty acids | 10.71 g | |||
| Cholesterol | 151.07 mg |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- 150 grams Spinach
- 2 egg yolks
- 125 grams grated Parmesan
- 3 heaping tsps cornstarch
- 100 grams Pastry flour
- 100 grams Ricotta cheese
- 20 grams butter
- 1 Tbsp Pine nuts
- 1 garlic clove
Preparation steps
Peel and cook the potatoes. Press through a potato ricer, and set the potatoes aside in salted water.
Rinse the spinach, dry (either a paper towels or salad spinner) and puree half of it with the egg yolks.
Mix the potato with ricotta, parmesan, cornstarch and flour. Mix this until a dough forms. Roll the mixture on the countertop or a large cutting board until finger-thick rolls for. Gently pinch off about 3 cm (approximately 1 inch) pieces. Cook in boiling water, about 3 minutes. Remove the gnocchi from the water with a slotted spoon when they start to float.
Chop the remaining spinach into small pieces. Roast the pine nuts in butter. Add the spinach, garlic, and salt to taste. Saute briefly.
Toss the gnocchi with the spinach mixture and serve.
