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ERICA JOHNSON
Creamy gnocchi with crayfish
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Ingredients
Directions
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Put the white wine in a large frying pan and cook on high heat in half.
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Add the cream, chopped garlic and mustard and cook to one third.
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Bring a large pot of salted water to the boil and cook the beans for 3 to 4 minutes until they are al dente.
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Strain the beans from the water and keep separate.
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Cook the gnocchi in the same water for 2 minutes.
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Meanwhile, finely chop the dill, keep some nice tops apart.
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Add the gnocchi, beans, dill and crayfish to the cream.
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Season to taste with salt and pepper and warm for 1 minute.
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Serve in warm deep plates and garnish with the separately kept dill.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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