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Gnocchi with fennel and cheese-mustard sauce
A tasty Italian recipe. The vegetarian main course contains the following ingredients: fennel tubers, Parisian carrots (300 g), gnocchi di patate (potato pasta balls, 500 g), fresh parsley (bag of 30 g), cheese sauce (4 cheeses, 57 g), ricotta cheese , 250 g) and mustard.
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Ingredients
Directions
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Clean fennel tubers, cut off fine green and keep.
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Cut tubers into strips.
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Drizzle carrots in cold water with salt to taste.
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After 2 minutes, add fennel and boil for another 5 minutes.
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Cast off.
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Prepare Gnocchi according to instructions.
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Parsley and finely finely chopped finely.
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Prepare cheese sauce according to instructions.
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Stir in Ricotta and mustard to taste.
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Add sauce to carrot and fennel.
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Season the pepper to taste and half the parsley and fennel green.
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Divide Gnocchi into 4 plates.
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Remain fennel green and spread parsley over it..
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Nutrition
520Calories
Sodium25% DV605mg
Fat43% DV28g
Protein28% DV14g
Carbs18% DV53g
Fiber32% DV8g
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