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Gnocchi with mushrooms and cheese
Potato gnocchi with mushrooms, haricots verts and grated parmesan
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Ingredients
Directions
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Pour almost boiling water on the dried mushrooms until they are underneath and leave to soak for 5 minutes.
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In the meantime, remove the stalk of the haricots verts, let the tip sit.
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Cook them in 8 minutes until done. Also bring a large pot of water to the boil.
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Cut the garlic into thin slices. Heat in a skillet or stirring oil and fry the garlic for 1 min.
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Grate the cheese. Grate the yellow skin of the lemon. Slice the parsley leaves.
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Cut the dried mushrooms fine and put them in the garlic. Add the mushrooms and stir-fry for 5 minutes until soft.
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Cook the gnocchi in the large pan according to the instructions on the package.
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Mix the gnocchi with the oil and stir in the mushrooms and parsley. Season to taste with pepper and salt and sprinkle with the cheese.
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Squeeze ½ of lemon and sprinkle the juice over the haricots verts.
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Sprinkle the haricots verts with the lemon zest and season to taste with pepper and salt. Serve with the gnocchi.
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Nutrition
385Calories
Sodium13% DV300mg
Fat18% DV12g
Protein32% DV16g
Carbs17% DV50g
Fiber28% DV7g
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