Filter
Reset
Sort ByRelevance
Eve-h
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean fennel tubers, cut off fine green and keep.
-
Cut tubers into strips.
-
Drizzle carrots in cold water with salt to taste.
-
After 2 minutes, add fennel and boil for another 5 minutes.
-
Cast off.
-
Prepare Gnocchi according to instructions.
-
Parsley and finely finely chopped finely.
-
Prepare cheese sauce according to instructions.
-
Stir in Ricotta and mustard to taste.
-
Add sauce to carrot and fennel.
-
Season the pepper to taste and half the parsley and fennel green.
-
Divide Gnocchi into 4 plates.
-
Remain fennel green and spread parsley over it..
Blogs that might be interesting
-
55 minMain dishfrozen pumpkin, cooked beetroot, onion, goat cheese mature 50, sunflower oil, tomato cubes, dried sage, fresh lasagne sheets,lasagna of beet, pumpkin and goat cheese
-
20 minMain dishtofu, ketjapmarinademanis, honey, root, oil, Sesame seed, nut rice, parsley,roasted carrots and caramelised tofu
-
75 minMain dishgarlic, thyme leaves, tomato ketchup, mustard, dark bastard sugar, olive oil, leg ham natural, winter carrot, parsnip, beet, Brussel sprout, leeks, dry white wine,ham with colorful winter vegetables
-
30 minMain dishonion, minced beef, olive oil, potato cubes, tomato, Brie, mixed salad, cucumber, olive, yoghurt dressing,cheeseburgers with baked potatoes and salad
Nutrition
520Calories
Sodium25% DV605mg
Fat43% DV28g
Protein28% DV14g
Carbs18% DV53g
Fiber32% DV8g
Loved it