Butternut Gnocchi
Butternut gnocchi - Homemade and easy on the wallet
Healthy, because
Even smarter
Nutritional values
The trace element iron is important for blood formation and oxygen transport in the body and spinach provides a lot of it. Butternut squash, thanks to its high potassium content, stimulates kidney and bladder activity and has a gentle dehydrating effect.
If pumpkin is not in season, you can prepare sweet potato gnocchi instead of butternut gnocchi.
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 200.5 μg | (334 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,423 mg | (36 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 16 ozs Butternut squash
- 11 ozs floury potatoes
- salt
- 7 ozs Baby spinach
- 1 onion
- 3 eggs
- 18 ozs Whole Grain Spelt Flour (+ 2 Tablespoons for working)
- peppers
- Nutmeg
- 1 Pear
- 2 Tbsps butter
- 1 organic lemon (zest)
Preparation steps
Clean and peel the pumpkin, remove the seeds and dice the flesh. Place pumpkin pieces in a baking dish and bake in a preheated oven at 180 °C (convection oven 350 °F for 40 minutes. Then let cool for 10 minutes, then finely puree.
Meanwhile, peel and wash potatoes, cut into small pieces and cook in boiling salted water for 20-25 minutes. Then drain, let steam out and mash.
While pumpkin and potatoes are cooking, wash spinach and spin dry. Peel onion, halve and cut into strips. Separate eggs (use egg whites elsewhere).
For the butternut gnocchi, knead egg yolks with pumpkin and potato puree and flour and season with salt, pepper, and 1 pinch of freshly grated nutmeg. Shape dough on floured work surface into long snakes about 1/2 - 3/4 inch thick, divide into pieces about 1/2 inch wide, and shape into gnocchi. Cook gnocchi in simmering salted water over low heat for about 6 minutes.
In the meantime, clean, wash and halve the pear, remove the core and cut into wedges. Heat butter in a pan. Sauté onion and pear in it over medium heat for 5 minutes. Add spinach and let it wilt.
Lift butternut gnocchi out of water with a slotted spoon and add to pan. Mix, season with salt, pepper and 1 pinch of freshly grated nutmeg and sprinkle with lemon zest.
