Sweet Potato Gnocchi with Herb Pesto
Parsley's essential oils help soothe stomach aches, bloating and heartburn, and are rich vitamin C.
If you are not a fan of sweet potatoes, you can also replace them with the same amount of potatoes. The pesto also works with other types of nuts, herbs, cheese and oil - the main thing is that the quantity ratio is right!
(Percentage of daily recommendation)
|Calorie||755 kcal||(36 %)|
|Protein||22 g||(22 %)|
|Fat||34 g||(29 %)|
|Carbohydrates||86 g||(57 %)|
|Sugar added||0 g||(0 %)|
|Roughage||13.2 g||(44 %)|
|Vitamin A||3.2 mg||(400 %)|
|Vitamin D||0.5 μg||(3 %)|
|Vitamin E||12.1 mg||(101 %)|
|Vitamin K||117.3 μg||(196 %)|
|Vitamin B₁||0.6 mg||(60 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||9 mg||(75 %)|
|Vitamin B₆||0.9 mg||(64 %)|
|Folate||123 μg||(41 %)|
|Pantothenic acid||2.6 mg||(43 %)|
|Biotin||20.8 μg||(46 %)|
|Vitamin B₁₂||0.5 μg||(17 %)|
|Vitamin C||81 mg||(85 %)|
|Potassium||1,611 mg||(40 %)|
|Calcium||282 mg||(28 %)|
|Magnesium||161 mg||(54 %)|
|Iron||8.8 mg||(59 %)|
|Iodine||25 μg||(13 %)|
|Zinc||4.5 mg||(56 %)|
|Saturated fatty acids||7.1 g|
|Uric acid||128 mg|
- 14 ounces mealy cooking potatoes (such as Russets or Yukon Gold)
- 1 big Sweet potato (18 ounces)
- 7 ounces Spelt flour (+ 1 tablespoon for processing)
- 1 egg
- ½ teaspoon ground Turmeric
- 2 tablespoons Walnut
- 2 tablespoons Cashews
- 2 bunches parsley
- 2 garlic
- 2 ounces Parmesan (in one piece)
- 5 tablespoons olive oil
- 1 red onion
- 3 carrots
- 1 ½ ounces Baby spinach (2 handfuls)
Peel, wash and chop the potatoes and sweet potatoes and cook in boiling salted water for 15-20 minutes. Then drain, briefly evaporate and mash.
Add flour and egg, season with salt, 1 pinch of freshly grated nutmeg and turmeric and mix everything to a dough. Form dough into evenly thick rolls, dust the rolls with some flour and let them rest for at least 15 minutes.
Meanwhile, for the pesto, roughly chop the walnuts and cashew nuts and roast them in a hot pan without fat at medium heat for about 5 minutes. Remove and let cool for 5 minutes.
Wash parsley, shake dry and pluck leaves. Peel and chop the garlic. Coarsely grate the parmesan. Use a hand blender to finely puree 3 tablespoons nut and seed mix, garlic, parsley and 3 tablespoons oil. Mix in 3 tablespoons parmesan and season the pesto with salt.
Peel and chop the onion. Wash and chop the carrots. Wash spinach and spin dry.
Cut rolls with a knife into pieces about 1/2" thick; form small pieces into elongated balls and press the typical gnocchi pattern into the dough with a fork. Cook the gnocchi in simmering salted water at low heat for about 6 minutes.
Meanwhile, heat the remaining oil in a pan. Add onion and carrots and fry over medium heat for about 5 minutes.
Lift the gnocchi out of the water with a skimmer and add to the carrots. Mix, season with salt and pepper. Put the gnocchi mixture on plates and arrange with pesto, remaining nut and core mix, parmesan and spinach.