Spinach Gnocchi with Cherry Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 248.3 μg | (414 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the gnocchi
- 500 grams starchy potatoes
- 250 grams Spinach
- salt
- 1 shallot
- 1 Tbsp olive oil
- 1 garlic clove
- 75 grams Pastry flour
- 2 Tbsps Parmesan (freshly grated)
- 1 egg yolk
- 1 egg
- salt
- peppers (freshly ground)
- Nutmeg
- For the sauce
- 1 shallot
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 250 milliliters milk
- 2 Tbsps Crème fraiche
- salt
- Also
- 250 grams Cherry tomatoes
- Basil
Preparation steps
Rinse the potatoes and steam for about 30 minutes.
Rinse, trim and blanch the spinach in salted water. Remove the spinach and squeeze the excess water. Chop the blanched spinach finely.
For the gnocchi, peel the shallots and chop finely. Peel the garlic and squeeze through garlic press.
Heat olive oil in a pan and saute the shallots until translucent. Stir in the squezzed garlic, spinach and then remove from the heat.
Peel the cooked potatoes, and press through the potato ricer. Add the riced potato to the spinach mixture and mix with flour, Parmesan, egg and yolk and nutmeg .Season with salt and pepper. Add some more flour, if required, so that the mixture is malleable.
With the help of two tablespoons, form small dumpling out of the potato and spinach mixture. Add the dumpling to boiling salted water and let it simmer until done for about 10 minutes.
For the sauce, peel the shallots and chop finely. Heat olive oil in a pan and saute the shallots until translucent. Add in the flour and pour in the wine. Let it simmer for about 5 minutes and add the milk. Transfer the ingredients to a blender and puree everything fine. Transfer the puree to a bowl and stir in the creme fraiche. Season with salt.
Rinse the cherry tomatoes and add to the gnocchi water when just 2 minutes are remaining. Arrange the cooked gnocchi and cherry tomatoes on a plate. Pour the sauce over and serve garnished with basil.
