Vegan Roast Gnocchi with Vegetables
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
536
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,274 mg | (32 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 2 Fennel
- 8 Tomatoes
- 6 Tbsps olive oil
- 100 milliliters dry white wine (vegan)
- 1 Tbsp oregano
- ½ tsp Chili powder
- salt
- peppers
- 800 grams Gnocchi (vegan)
- 100 grams Soy yogurt
Preparation steps
1.
Peel the shallot and cut into strips. Peel garlic and cut into slices. Trim the fennel, rinse and cut into fine strips. Rinse tomatoes, remove stalks and chop.
2.
Heat 2 tablespoons oil in a hot pan, add the shallot with the fennel and cook 4-5 minutes at medium temperature. In the last minute, mix in and cook the garlic. Deglaze with the wine and mix in the tomatoes. Cook 2-3 minutes more. Season with oregano, chili powder, salt and pepper.
3.
Cook the gnocchi in remaining oil in another pan (preferably nonstick) 2-3 minutes until warm. Season with salt and pepper. Mix with the vegetables and season. Transfer to plates, top each with yogurt and serve garnished with oregano.
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