Sweet Potato Gnocchi Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 718 cal. | (34 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 587 mg | (59 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 18 ozs starchy Sweet potato
- 6 ozs Pastry flour
- 3 Tbsps Semolina flour
- 1 egg
- 1 egg yolk
- salt
- freshly ground pepper
- Nutmeg
- 2 cups milk
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- salt
- Nutmeg
- peppers
- 6 ozs Gouda
- 2 ozs Mozzarella
- 4 Tbsps butter (cut into small pieces)
- chopped parsley
Preparation steps
Rinse the potatoes and cook for about 25-30 minutes in the skin in boiling salted water. Drain, peel and press through a potato ricer while still hot. Stir in the flour, semolina, egg and yolk and season with salt, nutmeg and pepper.
Form the dough into long, finger-thick rolls. Cut into smaller pieces and shape into gnocchi by rolling lightly over a fork. Simmer in salted water until they rise to the surface. Remove with a slotted spoon and drain.
For the sauce, melt the butter in a saucepan, add the flour and cook briefly. Gradually stir in the milk and cook until a creamy sauce is formed. Stir in the cheese and allow to melt. Season with salt and nutmeg. Place the gnocchi in a greased ovenproof dish (or 4 small ramekins), cover with the sauce and bake in a preheated oven at 180°C / 350°F for about 20 minutes.
Garnish with parsley and serve immediately.
