← All recipes

🍽️ Potato gnocchi with apples on lamb's lettuce

525 kcal · 30 min · 4 servings

Ingredients

• 200 g firm-cooking potatoes
• 80 g Pecorino or Parmesan (1 piece; 30% fat in dry matter)
• 200 g low-fat quark
• 60 g spelt wholemeal flour
• 1 egg
• 250 g corn salad
• 2 apples (e.g. Braeburn)
• 4 tbsp apple cider vinegar
• 20 g grainy mustard (4 tsp)
• 2 tsp honey
• 2 tbsp walnut oil
• 2 tbsp olive oil
• 100 g beef ham (cubes)
• 60 g walnut kernels (4 tbsp)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add salt.
3. 3. Cook the potatoes over medium heat for about 25 minutes.
4. 4. Drain the cooking water.
5. 5. Let the potatoes steam dry for 10 minutes.
6. 6. Grate the cheese finely.
7. 7. Peel the cooled potatoes.
8. 8. Mash the potatoes finely with a fork.
9. 9. Mix the potato mass with the grated cheese.
10. 10. Add quark, flour, and egg.
11. 11. Season the mixture with salt and pepper.
12. 12. Chill the gnocchi mixture for 30 minutes.
13. 13. Wash the lamb's lettuce.
14. 14. Spin the lettuce dry.
15. 15. Wash the apples.
16. 16. Halve the apples.
17. 17. Core the apple halves.
18. 18. Slice the apples thinly.
19. 19. Whisk vinegar, mustard, and honey for the dressing.
20. 20. Stir walnut oil into the dressing.
21. 21. Season the dressing with salt and pepper.
22. 22. Form plum-sized gnocchi from the mixture using two tablespoons.
23. 23. The gnocchi should be about 1.5 cm thick.
24. 24. Heat olive oil in a pan.
25. 25. Fry the gnocchi over medium heat for 4 minutes.
26. 26. Turn the gnocchi several times until browned all over.
27. 27. Add the ham cubes.
28. 28. Fry everything together for another 3 minutes.
29. 29. Toss the lettuce, apples, and walnuts with the dressing.
30. 30. Divide the salad among four plates.
31. 31. Place the gnocchi and ham cubes on top of the salad.

Nutrition per serving

• kcal: 525
• Protein: 27 g · Fett/Fat: 29 g · Carbs: 37 g