Gnocchi with Arugula and Pecorino
Nutritional values
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 55.8 μg | (93 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,167 mg | (29 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- 250 grams Pastry flour
- 2 egg yolks
- 1 tsp salt
- Nutmeg
- 1 bunch small Arugula
- 2 Tbsps butter
- 40 grams pecorino romano (coarsely grated)
Preparation steps
Rinse the potatoes and cook for 25 minutes in boiling salted water. Remove, let dry, peel, and pass through a potato ricer. Cool slightly and mix with the flour, egg yolk, salt, and 1 pinch of nutmeg.
Rinse the arugula and trim off the thick stems. Dry thoroughly and finely chop half, then knead into the potato mixture.
Roll the dough into finger-thick rolls, cut into pieces, and indent with the tines of a fork. Rest on a cutting board for 15 minutes. Add the gnocchi to a pot with boiling salted water, then simmer for 5 minutes. The gnocchi are done when they rise to the surface. Remove and drain well.
Heat the butter, add the gnocchi, and toss until coated thoroughly.
Divide onto plates, and garnish with the remaining arugula and the pecorino cheese.
