Wild Garlic Gnocchi with Kohlrabi and Carrots
Wild garlic gnocchi with kohlrabi and carrots - A touch of Italy with a twist
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Nutrition Society (DGE) have given this recipe the "Recommended by IN FORM" logo. This logo offers consumers guidance for a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here..
Egg yolks contain plenty of biotin, which ensures strong nails and hair. In addition, the high-quality protein in curd cheese satiates well and thus makes you slim and fit at the same time.
If you prefer to enjoy the dish vegetarian, you can omit the ham or replace it with red onions.
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,100 mg | (28 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 210 mg |
Ingredients
- Ingredients
- 9 ozs floury potatoes
- Iodized salt (With fluoride)
- 1 ¾ ozs Wild garlic (1 bunch)
- 18 ozs small Kohlrabi (2 small kohlrabi)
- 5 carrots
- 3 scallions
- 4 ozs rolled fillets of ham (in slices)
- 2 Tbsps olive oil
- 1 ½ ozs Apple juice
- 2 ¾ ozs Vegetable broth
- peppers
- ¾ oz parsley (0.5 Bunch)
- 1 oz Parmesan
- 7 ozs Greek yogurt
- 3 egg yolks
- 7 ozs Whole Grain Spelt Flour
- 1 ¾ ozs Semolina
Preparation steps
For the gnocchi, cook the potatoes in salted water until soft, about 20 minutes.
Meanwhile, wash the wild garlic and shake dry. Set aside 4-5 wild garlic leaves, finely chop the remaining wild garlic.
For the vegetables, peel kohlrabi, cut in half and slice thinly. Peel carrots and cut diagonally into slices. Clean and wash spring onions and cut diagonally into slices. Cut ham into cubes.
Drain the potatoes and let them steam for 5 minutes. Meanwhile, heat 1 tablespoon oil in a frying pan. Fry ham cubes in it over medium heat for 3-4 minutes and brown slightly. Add the vegetables and stir-fry for 2-3 minutes, then deglaze with apple juice and stock. Season everything with salt and pepper and steam the vegetables for another 5 minutes, covered, over medium heat.
Wash the parsley, shake dry and chop coarsely. Cut the remaining wild garlic leaves into strips, add to the vegetables with the parsley and keep warm.
Bring plenty of salted water to a boil. Peel potatoes, press through the press. Finely grate the Parmesan cheese. Mix potatoes with cottage cheese, egg yolks, 3.5 ounces of flour, semolina, parmesan, and the chopped wild garlic. Season the mixture with salt and pepper and knead into a dough.
Divide the dough into 4 portions, form each into rolls about 2.5 cm thick on a floured work surface, then cut into pieces about 1 inch long. Roll into oval gnocchi and press in lightly with a fork for the typical pattern. Cook the gnocchi in boiling salted water for about 5 minutes.
Meanwhile, heat the remaining oil in a frying pan. Lift the gnocchi out of the water, drain and toss briefly in the oil. Season the vegetables and serve with the gnocchi.
