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

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Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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