Gnocchi sautéed with Salsiccia Calabrese and sun-dried tomatoes
| HILCONA Supplements Potato Gnocchi, 2 x 2.5 kg, IQF | 6.000 kg |
| Olive oil | 0.380 l |
| Salsiccia Calabrese | 1.000 kg |
| Onions, chopped into 3mm cubes | 0.700 kg |
| Garlic, chopped | 0.045 kg |
| Salt | 0.003 kg |
| Black pepper, whole | 0.001 kg |
| Sun-dried tomatoes preserved in oil | 0.320 kg |
| Marjoram bunch | 0.065 kg |
Preparation
Preparation:• Prepare all the ingredients
• Cut the Salsiccia Calabrese in cubes
• Cut the sun-dried tomatoes in strips (keep the oil!)
• Remove the leaves from half of the marjoram
Method:
• Heat the olive oil in a wok or similar
• Brown the gnocchi in the olive oil over medium heat
• In a second pan, heat the tomato oil and cook the onions, the garlic, and the cubed sausage and fry gently
• Mix the two together, add the tomato strips and the marjoram leaves and season with salt and freshly ground pepper
• Plate everything and garnish with the marjoram
Suggestion:
• This dish can be done in a frypan. Start with the onions, the garlic and the sausage. Remove these from the pan and then continue from step one with the gnocchi
| Nutritional values | per 100 g |
|---|---|
| Energy | 661 kJ |
| Energy | 158 kcal |
| Fat | 6.0 g |
| - of which saturates | 0.8 g |
| Carbohydrates | 22 g |
| - of which sugar | 6.8 g |
| Fibre | 2.2 g |
| Protein | 2.8 g |
| Salt | 1.8 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Egg | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.