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Spinach Gnocchi with Sun-dried Tomatoes and Parmesan

Public
Course: Main course
Preparation time: 0 minutes
Energy: 850 kcal / serving

Instructions

  • 1.   Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit).
  • 2.   Slice the garlic and onion and sauté them in a pan with a drizzle of olive oil. Add the finely diced fennel. Sauté for about ten minutes over medium heat.
  • 3.   Then add the gnocchi and spinach. Mix and cook for 3 minutes.
  • 4.   Pour in the veal broth and cream. Add the Parmesan cheese, olives, and sun-dried tomatoes. Sprinkle with Espelette pepper. Mix everything together and continue cooking for 3 minutes.
  • 5.   Sprinkle with mozzarella and bake for 10 minutes, until everything is golden and bubbly.

    Serve hot.

Ingredients for servings

  • 600 g of gnocchi
  • 1 small fennel
  • 1 red onion
  • 2 garlic cloves
  • 150 g of spinach sprout
  • 50 g of pitted black olive
  • 3 tablespoon of sun-dried tomato
  • 200 ml of heavy cream
  • 400 ml of veal broth
  • 100 g of grated parmesan
  • 100 g of grated mozzarella
  • 1 tablespoon of olive oil
  • 1 pinch of Espelette pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    850 kcal
    43 %
  • Fat
    47,58 g
    68 %
  • of which saturated
    26,93 g
    135 %
  • Carbohydrates
    74,38 g
    29 %
  • of which sugar
    9,7 g
    11 %
  • Protein
    28,68 g
    57 %
  • Fibers
    7,42 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.