Informations supplémentaires
40 min.
|
799 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the tomatoes into small cubes. Chop the shallot and the basil. Thinly slice the mushrooms and ciabatta bread. Cut the bacon into pieces. Bring a pot of water to a boil for step 4.
2. Prepare the bruschetta mixture
In a bowl, mix the tomatoes with the shallot to taste, basil, a drizzle of oil, salt and pepper. Add a dash of Balsamic vinegar if desired. Set aside.
3. Cook the bread
Place the slices of bread on a baking sheet lined with baking paper. Brush with a drizzle of oil. Bake the bread slices 8-10 minutes in the oven until browned. Reserve.
4. Cook the bacon
Add the gnocchi to the pot of boiling water and cook 2-4 minutes or until they float to the surface. Keep 180 2P | 270 3P ml of pasta water and drain. Add the bacon pieces to a pan over medium-high heat and cook 5-7 minutes until cooked through. Remove from the skillet. Add the mushrooms and cook for 4-6 minutes.
5. Prepare the gnocchi
Add the gnocchi, cooking water, grana padano and black pepper to the pan. Mix and cook for 1-2 minutes. Add the bacon.
6. Plate your dish
Garnish the croutons with the tomato mixture and serve as an appetizer. Serve the gnocchi topped with pine nuts and arugula afterwards. Bon appétit!
2unitTomato(es)
1unitCiabatta Bread
1unitBasil
500gGnocchi O Sole Mio
132gBacon
45gGrana Padano Cheese
120gCremini Mushrooms
40gArugula
20gPine Nuts
1unitShallot
What you need
pan, pot, strainer, tongs, bowls
799 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
43g
66%
cholesterol
63mg
21%
fiber
8g
32%
protein
26g
saturated
14g
70%
sodium
1061mg
44%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg