Gnocchi with black cabbage, cauliflower and persiljericotta
Cooking Time45 m
Ingredients14
DifficultyMedium
It’s not every day you get two superheroes in one dish. With both cabbage and black cabbage as a company, this gnocchi becomes a green winner. Serve the cabbage seeds with a creamy parsley kotta.
Categories
Main courseDinnerYields
4Servings
Ingredients
4 servings
- Step: 11 pc pot of parsley
- Step: 21/2 pc lemon
- Step: 3250 g ricottaost
- Step: 4salt
- Step: 5pepper
- Step: 6400 g flower
- Step: 71 pc yellow onions
- Step: 82 pc garlic gaps
- Step: 91 pc red chili
- Step: 10125 g cutting black cabbage
- Step: 111 msk olive oil
- Step: 12600 g potatognocchi
- Step: 131 msk olive oil
- Step: 141 dl salsty mandlars
Instructions
- Step: 1Persiljericotta: Hack the parsley and tear the outermost shell of the lemon. Mix with the ricottan and taste with salt and pepper.
- Step: 2Cabbage: Admire and slice the flower cabbage. Scale and hack onions and garlic. Share, core out and hack chili.
- Step: 3Put on a large pot of water to gnocchin.
- Step: 4Kålfräs: Fresh cabbage, black cabbage, onions, garlic and chili in the olive oil in a pan, spice with salt and pepper.
- Step: 5Gnocchi: Cook gnocchin as directed on the packaging. Relax in a pitch, wash and let run off. Stop the gnocchin in the olive oil in a pan.
- Step: 6For serving: Mix gnocchin with cabbage grass and serve with parsiljericotta and rough almonds.
Näring
| Calories | 519kcal |
|---|---|
| Carbohydrates | 61g |
| Fat | 22g |
| Protein | 17g |
| Serving Size | 4serving |
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