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العصير الضأن والخضار راجوت - وصف وسائل الإعلام

Herb Gnocchi with Tomato Salsa

5 min

Easy

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What is the energy content breakdown?

Fat 15 8.4g / 15%

Carbohydrates 73 90.6g / 73%

Protein 12 15.6g / 12%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Herb Gnocchi with Tomato Salsa

Name: Herb Gnocchi with Tomato Salsa
Cook time: 45 s
Total time: 45 s
Yield: 6
Cuisine: Italian
Ingredients: 4 Large Potatoes cut into cubes; 320 grams Plain flour; 1 tablespoon fresh basil leaves chopped; 1 tablespoon Fresh parsley chopped; 2 Large Eggs well beaten; 1 tablespoon Olive oil; 1 gram For the sauce:; 12 Smalls Tomatoes diced; 2 cubes MAGGI® Vegetable Bouillon; 1 cup Boiling Water; 1 large Onions finely chopped; 2 Mediums spring onions finely chopped; 1 tablespoon Sesame seed oil; 1 piece Tabasco; 2 tablespoons fresh basil leaves chopped; 1 pinch Ground Black Pepper; 2 tablespoons Coriander leaves chopped

(0)

45 Min

Easy

Ingredients

6 Servings

4 large

Potatoes, cut into cubes

320 g

Plain flour

1 tbsp

fresh basil leaves, chopped

1 tbsp

Fresh parsley, chopped

2 large

Eggs, well beaten

1 tbsp

Olive oil

1 g

For the sauce:

12 Smalls

Tomatoes, diced

2 cubes

MAGGI® Vegetable Bouillon

1 cup

Boiling Water

1 large

Onions, finely chopped

2 Mediums

spring onions, finely chopped

1 tbsp

Sesame seed oil

1 piece

Tabasco

2 tbsp

fresh basil leaves, chopped

1 pinch

Ground Black Pepper

2 tbsp

Coriander leaves, chopped

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Nutrition Value

Carbohydrates

90.69 g

Energy

494.46 kcal

Fats

8.49 g

Protein

15.68 g

Information per serving

Step 1
1 Min

To prepare the gnocchi, bake the potatoes for 35 to 40 mins or until well done. Peel, mash and mix them with the flour, basil, parsley and eggs to form a soft dough. Divide the dough into 3 equal parts; roll each to take the sausage shape, and cut with the back of the knife into 2 cm-thick pieces.
Step 2
1 Min

Cook the gnocchi in batches. Add about a quarter of them to boiling water and cook for 2 to 3 mins until they rise to the surface. Lift out with a slotted spoon and place in a bowl of iced water. Leave for a minute or so, then drain well and pat dry with kitchen paper. Repeat to cook the remaining gnocchi, always returning the water to a boil in between.
Step 3
1 Min

When the gnocchi are cooked and cooled, combine them in a bowl and then cover with cling film and chill until required.
Step 4
1 Min

To make the salsa, dip the tomatoes in boiling water for 30 seconds to loosen the skins, then in cold water to refresh; drain and peel away the skins. Quarter, core and de-seed the tomatoes, finely chop the flesh and place in a bowl. Mix the MAGGI® Vegetable Bouillon cubes with the hot water and add the chopped tomatoes along with the other salsa ingredients. Toss to mix and season well, then spoon into a serving dish.
Step 5
1 Min

When ready to serve, place the gnocchi in a baking tray, brushed with the olive oil, and bake in the oven until it is golden brown and crispy on both sides. Drain on a kitchen paper and keep warm, dress on a warm tomato salsa and serve.

Step 1 of 5

To prepare the gnocchi, bake the potatoes for 35 to 40 mins or until well done. Peel, mash and mix them with the flour, basil, parsley and eggs to form a soft dough. Divide the dough into 3 equal parts; roll each to take the sausage shape, and cut with the back of the knife into 2 cm-thick pieces.

Step 2 of 5

Cook the gnocchi in batches. Add about a quarter of them to boiling water and cook for 2 to 3 mins until they rise to the surface. Lift out with a slotted spoon and place in a bowl of iced water. Leave for a minute or so, then drain well and pat dry with kitchen paper. Repeat to cook the remaining gnocchi, always returning the water to a boil in between.

Step 3 of 5

When the gnocchi are cooked and cooled, combine them in a bowl and then cover with cling film and chill until required.

Step 4 of 5

To make the salsa, dip the tomatoes in boiling water for 30 seconds to loosen the skins, then in cold water to refresh; drain and peel away the skins. Quarter, core and de-seed the tomatoes, finely chop the flesh and place in a bowl. Mix the MAGGI® Vegetable Bouillon cubes with the hot water and add the chopped tomatoes along with the other salsa ingredients. Toss to mix and season well, then spoon into a serving dish.

Step 5 of 5

When ready to serve, place the gnocchi in a baking tray, brushed with the olive oil, and bake in the oven until it is golden brown and crispy on both sides. Drain on a kitchen paper and keep warm, dress on a warm tomato salsa and serve.