Spinach Gnocchi with Ricotta
Spinach gnocchi with ricotta - Italian classic that is very easy to make yourself
Healthy, because
Even smarter
Nutritional values
Spinach is convincing due to its iron content. The mineral promotes blood formation and transports oxygen to the cells. Parmesan cheese and Ricotta provide us with the mineral calcium, which is needed for strong bones and teeth.
For even more vitamins, minerals and fiber, you can replace the flour with whole wheat flour. In winter, try the gnocchi with ricotta also with kale instead of spinach, which brings a lot of vitamin C and provides variety.
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 131 μg | (218 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 472 mg | (12 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 9 ozs floury potatoes
- salt
- 3 ½ ozs Spinach
- 1 ¾ ozs Parmesan
- 7 ozs Ricotta cheese
- 1 egg
- 1 egg yolk
- 3 ½ ozs Bread flour
- 2 Tbsps Bread flour (To prepare)
- 2 Tbsps wholegrain semolina
- Nutmeg
- peppers
- 2 Tbsps olive oil
- 3 Tbsps butter
Kitchen utensils
Preparation steps
Cook potatoes in a large pot of salted water until tender, about 20 minutes; drain and let steam for 5 minutes.
At the same time clean spinach, wash and cook in boiling salted water for 2-3 minutes. Then wash in cold water, squeeze well and chop very finely. Grate the Parmesan cheese.
Peel potatoes, press through a press, and mix with ricotta, egg, egg yolk, flour, semolina, 1-ounce Parmesan cheese and spinach. Season with 1 pinch of freshly grated nutmeg, salt, and pepper and knead into a dough.
Bring plenty of salted water to a boil. Divide dough into 4 portions, form into 1" thick rolls on a floured work surface, and divide into 1/2 -1inch pieces. Press a pattern on each gnocchi with a fork. Add gnocchi in batches to boiling water, reduce heat and cook until done, about 3 minutes. Remove with a ladle and mix with oil.
Heat butter in a large frying pan. Toss gnocchi in it for 2-3 minutes over medium heat, then sprinkle with remaining Parmesan.
