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Neil Griffiths
Fried gnocchi with green vegetables and tuna dip
Italian recipe for gnocchi with peas and spinach.
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Ingredients
Directions
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Heat a skillet without oil or butter and toast the almond shavings on a medium heat for 3 minutes. Take it out of the pan and let it cool down on a plate.
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Heat the oil in a large frying pan and fry the gnocchi, pepper and salt in 12 minutes until golden brown. Change regularly.
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In the meantime, bring a pot of water to the boil, add the peas and boil for 5 minutes. Drain the water and let it drain well.
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Drain the tuna and capers.
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Put the tuna and 1/3 of the capers with the cream in a high beaker and puree this with the hand blender into a sauce.
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Season with pepper and salt.
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Slice the garlic. Heat the oil in the frying pan and fry the garlic for 30 seconds.
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Add the spinach in parts and allow it to shrink. Add the peas and warm them for 2 minutes.
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Scoop the roasted almond shavings through the gnocchi and spread with the vegetables over the plates.
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Serve the tuna sauce to dip the gnocchi and garnish with the rest of the capers.
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Nutrition
745Calories
Sodium0% DV1.320mg
Fat34% DV22g
Protein70% DV35g
Carbs32% DV96g
Fiber36% DV9g
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