Filter
Reset
Sort ByRelevance
Tball
Gnocchi with tomato and zucchini
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the gnocchi for about 3 minutes, scoop gnocchi that float directly out of the pan into a colander. Heat half of the oil in a stir-frying pan into the gnocchi until they have a crispy layer. Scoop out the woks keep separate.
-
Fry the onion in the rest of the oil. Add the garlic and zucchini and stir-fry for 4-5 minutes. Add the pieces of tomato and cook for 2-3 minutes. Stir in the sifted tomatoes and half of the basil and let the sauce thicken gently in 6-8 minutes.
-
Add the gnocchi. Tear the mozzarella into pieces and stir briefly through the sauce. Sprinkle the dish with the rest of the basil.
-
45 minMain dishunsalted butter, half-to-half-chopped, wine sauerkraut, raisins, mashed potatoes with butter, bread-crumbs, unsalted butter,sauerkraut Casserole -
15 minMain dishfusilli, unsalted butter, wheat flour, semi-skimmed milk, grated old Gouda cheese 48, slices of ham, traditional olive oil, Italian stir-fry vegetable mushrooms, Italian stir-fried vegetable zucchini,fusilli with vegetables and ham-cheese sauce -
95 minMain dishwater, goat milk, dried yeast, gluten-free self-rising flour, unsalted butter, granulated sugar, salt, medium sized egg, black sesame seeds, white sesame seeds,gluten-free burger sandwiches -
30 minMain dishsunflower oil, onion, mild Indian curry paste, pumpkin, sifted tomato, vegetable stock, brown lentils, Greek yoghurt, fresh mint,pumpkin curry with lentils, yoghurt and mint
Nutrition
855Calories
Sodium0% DV4.6g
Fat51% DV33g
Protein54% DV27g
Carbs36% DV107g
Fiber36% DV9g
Loved it