Plate of Gnocchi Dumplings
(2 votes)
(2 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,146 mg | (29 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups floury potatoes
- 2 eggs
- 2.333 cups all-purpose flour
- 3 onions (diced)
- ¼ cup butter
Preparation steps
1.
Cook the potatoes in boiling salt water for around 30 min. Drain, quench and mash. Leave to cool until lukewarm and then knead in the eggs and the flour to form a smooth dough. If it is too moist add some more flour.
2.
Split the dough into 3 portions and shape into a long strings approx. 2 cm in diameter. Cut into 1 cm thick slices and press flat with the back of a fork. Dust with flour and leave to rest.
3.
Transfer to a pot of boiling salt water for 5 min. When the dumplings float to the surface remove them from the water with a draining spoon.
4.
Fry the onions in the butter and arrange the dumplings on plates. Serve drizzled with the onion butter.
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