Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

4.1 136 évaluations

Prép. 30min

Total 1h 15min

4 portions

Ingrédients

Parmesan cheese cut into pieces (3 cm), plus extra shaved, to serve
100 g
water plus extra for boiling
500 g
carrots cut into thin rounds (5 mm)
500 g
zucchini cut into cubes (1 cm)
600 g
egg
1
salt plus extra to season
2 ½ tsp
plain flour
250 g
eschalots
30 g
garlic clove
1
olive oil
30 g
ground black pepper
2 pinch
fresh basil leaves only, for garnishing
1 sprig

Niveau

facile

Infos nut. par 1 portion

Sodium 2082.6 mg

Protides 19.9 g

Calories 1993 kJ / 474.5 kcal

Lipides 17.3 g

Fibre 9.4 g

Graisses saturées 6.2 g

Glucides 54.9 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Focus on Zucchini 9 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Turkey rissoles and kale slaw

30min

Pumpkin and pomegranate quinoa salad

1h

Orange sesame chicken with broccoli and noodles

45min

Cypriot grain salad

45min

Turkey patties

30min

Moroccan chicken and couscous salad with sweet potato soup

45min

Pumpkin and antipasto risoni salad

35min

Satay noodle salad

35min

Buckwheat and date bliss balls

24h 20min

Steamed eggplant and ricotta lasagne

1h 25min

Pulled pork with apple and fennel salad

2h 45min

Delish pesto nuggets

40min