Spinach Gnocchi with Butter and Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 245 μg | (408 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
For the gnocchi, peel the potatoes and cook in a steamer for about 30 minutes. Rinse spinach, trim and blanch in boiling salted water. Squeeze out water and chop finely. Peel the shallot and garlic, chop finely and fry in olive oil until translucent. Stir in the spinach and remove from the heat. Peel cooked potatoes and press through a ricer. Mix well with the spinach, flour, Parmesan, egg and egg yolk and season with salt, pepper and nutmeg. If necessary vary the amount of flour a bit so that the mixture is easily malleable.
Scoop the potato and spinach mixture with two tablespoons into elongated gnocchi and in simmer in boiling salted water until done, about 10 minutes. Meanwhile, coarsely chop the nuts. Remove the gnocchi with a slotted spoon and fry until golden brown in hot melted butter with the nuts. Place on warmed plates and serve.
