Informations supplémentaires
30 min.
|
611 kcal
|
easy
|
|
Printable version
1. Cook the gnocchi
Preheat the oven to 400° F. Place the gnocchi on a baking sheet lined with baking paper. Add a drizzle of oil and season with salt and pepper. Bake for 16-20 minutes until the gnocchi are crispy.
2. Setup
Chop the garlic and the parsley. Zest the lemon and cut it in half.
3. Make the sauce
In a pan over medium-high heat, add a drizzle of olive oil. Add half of the garlic, 0.5 2P | 1 3P stock cube and 0.5 2P | 1 3P cup of water. Bring to a boil. Add the cream and half the Grana Padano. Mix well and add the spinach and the green peas. Add the juice of half a lemon. If the sauce is too thick, add a little bit of water.
4. Make the panko mixture
In a pan, melt a knob of butter. Add the panko and toast for 2-3 minutes. Place in a bowl and add the rest of the garlic, the reste of the Grana Padano, the lemon zest and the parsley. Mix well.
5. Plate your dish
Serve the gnocchi with the sauce and the panko garnish. Otherwise, leave the panko on the side and let everyone garnish their plate themselves. Bon appétit!
350gGnocchi
60gBaby Spinach
1unitGarlic Clove(s)
80gGrana Padano Cheese
120mlCream 18%
0.5unitVegetable Broth Cube(s)
60mlGreen Peas
15gPanko Breadcrumbs
1unitFresh Italian Parsley
1unitLemon
What you need
Baking sheet, pans, bowl, zester.
611 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
22g
34%
cholesterol
65mg
22%
fiber
5g
20%
protein
25g
saturated
12g
60%
sodium
1019mg
42%
sugar
3g
trans
0g