Semolina gnocchi with asparagus

Semolina gnocchi with asparagus

3.5 6 évaluations

Prép. 20min

Total 1h 15min

6 portions

Ingrédients

Semolina gnocchi

unsalted butter
20 g
Parmesan cheese cut into pieces (3 cm)
80 g
full cream milk
1000 g
sea salt
½ tsp
ground nutmeg
1 - 2 pinches
egg yolks
2
semolina (see Tips)
290 g

Walnut and basil pesto

fresh basil leaves only (approx. 1 bunch) (see Tips)
40 g
walnuts
100 g
Parmesan cheese cut into pieces (2 cm)
50 g
garlic clove
½
olive oil
130 g
salt to taste
1 pinch
ground black pepper to taste
1 pinch

Vegetable topping

garlic cloves
2
avocado oil (see Tips), plus extra for drizzling
2 tsp
balsamic glaze plus extra for drizzling
2 tsp
water
2 tbsp
Brussels sprouts trimmed and cut into halves
200 g
asparagus cut into pieces (3 cm)
200 g
sea salt to taste
2 pinches
ground black pepper to taste
2 pinches

Niveau

facile

Infos nut. par 1 portion

Sodium 634.8 mg

Protides 23.7 g

Calories 3167.5 kJ / 754.2 kcal

Lipides 53.2 g

Fibre 5.4 g

Graisses saturées 15.2 g

Glucides 44.3 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Pumpkin, carrot and herb bread

1 godz. 30 min

Nutty pancakes with stone fruit compote

1 godz.

Seeded tahini crackers

1 godz. 10 min

Cranberry pistachio spiced muffins

50 min

Gluten free warm berry cobbler

45 min

Gluten free fruit and nut loaf

55 min

Gluten free breakfast cereal clusters

1 godz. 15 min

Spelt and buckwheat tortillas with chilli con carne

1 godz. 50 min

Rice paper rolls with sweet and sour chilli sauce

40 min

Raw chocolate snaps

1 godz. 5 min

White chocolate and cardamom buckwheat cookies

55 min

Gluten-free goodness pastry

1 godz.