Spinach Gnocchi
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
484
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 481.4 μg | (802 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 427 mg | (43 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 27.7 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams fresh Spinach
- 200 grams Ricotta cheese
- 1 Tbsp Pastry flour
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- 150 grams butter
- 50 grams freshly grated Parmesan
- ½ bunch Basil
Preparation steps
1.
Rinse spinach, remove coarse stems and cook dripping wet spinach in saucepan over medium heat. Drain spinach in colander, rinse with cold water, drain, squeeze out remaining water and chop. Stir in ricotta, flour and eggs and season with salt, pepper and nutmeg. Use teaspoon to scoop spinach mixture and use wet hands to shape each scoop into ball.
Bring 2 L (approximately 8 1/2 cups) salted water to light boil, gradually add spinach balls and simmer 6-8 minutes on low heat until balls rise to surface. Remove cooked gnocchi from water, drain and set on paper towel.
2.
Arrange spinach gnocchi on plate, drizzle with melted butter and serve sprinkled with Parmesan and basil leaves.
