Gnocchi with Tomato, Basil and Marjoram
Gnocchi with Tomato, Basil and Marjoram - So good: homemade dough balls in an aromatic tomato sauce.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 985 mg | (25 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 85 mg |
Ingredients
- Ingredients
- 700 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps Canola oil
- 1 can crushed Tomatoes (400 g)
- 200 milliliters dry white wine
- 250 grams Cherry tomatoes
- 2 stalks marjoram
- Basil
- 1 egg
- 1 pc Parmesan (80 g)
- 50 grams Ricotta cheese
- 2 Tbsps Pastry flour (plus some for working)
- salt
- peppers
- Nutmeg
- 2 Tbsps Whipped cream (20 ml)
- also:
- Aluminum foil
Preparation steps
Rinse the potatoes and pat dry. Wrap each potato in aluminum foil, and bake in a 200°C (approximately 400°F) oven for 5-60 minutes, until soft.
Peel and finely dice the onion and garlic. Heat the oil in a pan, and sauté over medium heat until soft. Add the tomatoes and wine, and simmer for 15-20 minutes. Rinse and halve the cherry tomatoes. Add to the sauce and cook for another 2 minutes.
Rinse, dry, and finely chop the marjoram and basil. Separate the egg (reserving the egg white for another use). Finely grate the parmesan cheese.
Remove the potatoes from the foil. Peel, and pass through a ricer while still hot. Let the potatoes cool slightly.
Mix the potatoes with the ricotta, egg yolk, parmesan cheese, flour, salt, pepper, and freshly grated nutmeg. Knead until a smooth dough forms. Roll the dough into rolls on a floured surface, and cut into small uniform pieces.
Simmer in boiling salted water until they float to the surface.
Add the cream and herbs to the sauce. Season to taste with salt and pepper, and heat through.
Remove the gnocchi from the water with a skimmer or slotted spoon. Mix into the sauce, season with salt and pepper, and serve.
