Gnocchi Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
For the gnocchi, rinse the potatoes and cook in boiling salted water for 30 minutes. Drain, peel and immediately press through a ricer onto a lightly floured surface. Allow to cool slightly. Mix the potatoes with the butter, egg yolks, salt, pepper and flour and knead. On a floured surface, form the dough into rolls about 2 cm (approximately 1 inch) in diameter and cut into finger-thick slices.
Roll the gnocchi over the back of a floured fork, so that shell-shaped dumplings are formed. Let stand for 15 minutes on a floured cloth. Bring a large pot of salted water to a boil and cook the gnocchi in portions for 4 minutes, then remove with a slotted spoon.
For the sauce, blanch the tomatoes in boiling water, rinse with cold water, peel and coarsely chop. Rinse and trim the scallions and cut into thin rings. Grease 4 small ramekins and fill with the gnocchi. Top with the tomatoes and scallions, sprinkle with Parmesan, cover with pieces of butter and bake in the oven at 160°C (approximately 325°F) for 10 minutes. Remove from the oven and serve immediately.
