Pasta Dumplings with Red Sauce
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(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
389
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the gnocchi
- 4 ½ cups floury potatoes (such as Maris Piper)
- 1 ⅔ cups all-purpose flour
- 1 egg (beaten)
- salt
- Nutmeg
Preparation steps
1.
Boil the potatoes whole and unpeeled in boiling salted water for at least 25 minutes until completely tender all the way through.
2.
Drain and mash thoroughly – or use a potato ricer – until completely smooth. Leave to cool.
3.
Make the sauce: Heat the oil in a pan and fry the garlic gently, then add the tomatoes with a splash of water. Simmer for 10 minutes, then season and stir in the basil. Keep warm.
4.
Tip the cooled potatoes into a bowl and work in the flour, egg, a pinch of salt and nutmeg until you have a smooth dough.
5.
Cut the dough in half and roll out to make 2 fat sausages. Cut into pieces about 3cm long and press down gently with the tines of a fork to make the traditional indentations. Place on a floured baking sheet to cook when ready.
6.
To cook the gnocchi, bring a large pan of salted water to the boil then add the gnocchi. When they float to the top, they are ready, so remove and drain on kitchen paper.
7.
Toss with the tomato sauce and serve.
