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Potato Gnocchi with Roasted Root Vegetables
BLUE KITCHEN16Ingredients
┅Seconds
770Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 beets (medium, — the top cut off, but not peeled, then cut into 1-inch cubes)
- 2 roots (parsley)
- 4 parsnips
- 2 sweet potatoes
- 1 red onion
- 4 Tbsp. fresh rosemary (finely chopped)
- olive oil
- 1 tsp. butter
- 2 lb. potatoes ([I used Yukon Golds, but Red Bliss or Russets will do fine])
- 12 oz. flour ([by weight])
- 1 egg (beaten)
- 2 oz. ricotta
- black pepper
- salt
- 5 tsp. lemon zest
- 1 Tbsp. Parmesan cheese (optional)
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium390mg16% |
| Potassium2080mg59% |
| Protein21g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate149g50% |
| Dietary Fiber19g76% |
| Sugars18g |
| Vitamin A290% |
| Vitamin C130% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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