Zucchini and Potato Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 22.77 g | (23 %) | ||
| Fat | 14.78 g | (13 %) | ||
| Carbohydrates | 87.12 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.28 g | (14 %) |
| Vitamin A | 148.35 mg | (18,544 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.51 mg | (4 %) | ||
| Vitamin B₁ | 0.38 mg | (38 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 6.95 mg | (58 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 72.55 μg | (24 %) | ||
| Pantothenic acid | 0.62 mg | (10 %) | ||
| Biotin | 4.07 μg | (9 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 40.96 mg | (43 %) | ||
| Potassium | 1,224.23 mg | (31 %) | ||
| Calcium | 308.23 mg | (31 %) | ||
| Magnesium | 61.96 mg | (21 %) | ||
| Iron | 3.59 mg | (24 %) | ||
| Iodine | 12.78 μg | (6 %) | ||
| Zinc | 1.64 mg | (21 %) | ||
| Saturated fatty acids | 7.93 g | |||
| Cholesterol | 136.05 mg |
Ingredients
Preparation steps
Peel potatoes, quarter and cook in boiling salted water for 20-25 minutes or until tender. Drain and let evaporate briefly. Rinse and dice zucchini, cook for about 10 minutes in slightly salted water.
Combine potatoes and zucchini and press through a potato ricer. Add flour, semolina, cornstarch and egg yolk to warm puree and knead. Season with salt and pepper.
Flour work surface generously and make about 2-3 cm (approximatley 1 inch) rolls out of dough. Cut into about 1 cm slices (approximatley 1/2 inch) and press slightly with a fork. Cook in boiling salted water until gnocchi rise to the surface.
Remove with a slotted spoon and rinse in cold water. Heat butter in a pan and toss drained gnocchi briefly. Season with salt and pepper. Place into soup bowls and sprinkle with Parmesan, garnish with basil and serve.
