Recipes · Italian · Pasta
Gnudi
One serving has 486 kcal and 23 g protein, and at least a fifth of a woman's daily need of vitamin K (255%), vitamin A (96%), riboflavin (68%), cobalamin (61%), phosphorus (60%) and calcium (58%). Ready in 33 minutes.
- Preparation: 25 min
- Cooking: 8 min
- Makes: 1 serving (256 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 120 g Ricotta
- 60 g Spinach, frozen
- 20 g Parmesan cheese
- 20 g Eggs, whole, raw
- 20 g Flour, all-purpose
- 0.2 g Nutmeg
- 15 g Butter, unsalted
- 0.2 g Sage, dried
- 0.8 g Salt
Method
- Thaw the spinach and squeeze it completely dry, then chop it finely.
- Mix the spinach with the ricotta, parmesan, egg, nutmeg and salt, then work in just enough flour to bind into a soft, workable dough.
- With floured hands, shape the mixture into small ovals, dusting them lightly with more flour.
- Bring a pot of salted water to a gentle boil and cook the gnudi for 3-4 minutes, until they float to the surface.
- Meanwhile melt the butter with the sage over medium heat until it turns nutty and fragrant.
- Lift out the gnudi with a slotted spoon, toss through the sage butter, and serve with extra parmesan.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 486 kcal | 23% |
| Carbohydrates | 27.5 g | |
| Water | 169 mL | |
| Fiber | 2.4 g | 8% |
| Protein | 23.1 g | 48% |
| Tryptophan | 0.22 g | |
| Threonine | 0.57 g | |
| Isoleucine | 0.67 g | |
| Leucine | 1.2 g | |
| Lysine | 1.1 g | |
| Methionine | 0.34 g | |
| Cystine | 0.16 g | |
| Phenylalanine | 0.75 g | |
| Tyrosine | 0.7 g | |
| Valine | 0.86 g | |
| Histidine | 0.42 g | |
| Fat | 31.9 g | |
| Monounsaturated | 9 g | |
| Polyunsaturated | 1.6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.1 g | |
| Saturated | 19 g | |
| Trans-Fats | 0.41 g | |
| Cholesterol | 179 mg | |
| Calcium | 583 mg | 58% |
| Copper | 0.16 mg | 18% |
| Iron | 2.8 mg | 16% |
| Magnesium | 86.1 mg | 28% |
| Manganese | 0.6 mg | 33% |
| Phosphorus | 418 mg | 60% |
| Potassium | 544 mg | 12% |
| Selenium | 28.3 µg | 51% |
| Sodium | 752 mg | |
| Zinc | 1.9 mg | 24% |
| Thiamin (vitamin B1) | 0.25 mg | 23% |
| Riboflavin (vitamin B2) | 0.75 mg | 68% |
| Niacin (vitamin B3) | 1.7 mg | 12% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 22% |
| Pyridoxine (vitamin B6) | 0.29 mg | 22% |
| Folate (vitamin B9) | 140 µg | 35% |
| Cobalamin (vitamin B12) | 1.5 µg | 61% |
| Choline | 99 mg | 23% |
| Vitamin A | 672 µg | 96% |
| Vitamin C | 3.4 mg | 4% |
| Vitamin D (D2 + D3) | 32.2 IU | 5% |
| Vitamin E | 2.5 mg | 17% |
| Vitamin K | 229 µg | 255% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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