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SouthAfricaGirl
Gnocchi with ricotta and garden peas
A tasty Italian recipe. The vegetarian main course contains the following ingredients: winter carrot, celery, olive oil, white wine vinegar, garden peas (450 g, frozen), gnocchi di patate (potato pasta balls, a 500 g), ricotta cheese (fresh cheese, 250 g), fresh basil ((a 15 g) and leaf in pieces).
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Ingredients
Directions
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Peel the winter carrot and cut into thin slices.
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Peel the celery in the length with a peeler and cut into thin slices.
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Put the carrot and celery in a large bowl.
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Mix in the oil and vinegar and season with salt and pepper.
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Bring a pot of water to the boil.
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Cook the garden peas according to the instructions on the package.
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Scoop them out of the water with a slotted spoon and put the gnocchi in the same water.
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Bring the water back to the boil and let the gnocchi cook for another 1 minute when they rise.
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Drain and keep 5 tbsp of cooking water separately.
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Add the garden peas.
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In a bowl, mix the retained cooking liquid through the ricotta.
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Add to the gnocchi and the garden peas.
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Add the basil and season with salt and pepper.
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Stir again the carrot-celery salad and, if necessary, add extra flavor with salt and pepper.
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Serve with the gnocchi..
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Nutrition
650Calories
Sodium4% DV100mg
Fat23% DV15g
Protein42% DV21g
Carbs36% DV109g
Fiber4% DV1g
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