Sautéed Polenta Gnocchi with pork sausage, julienned vegetables and sour cream
Recipe Weight: 454g per Portion
| HILCONA Supplements Polenta Gnocchi, 2 x 2.5 kg; IQF | 2.000 kg |
| Pork sausage raw, 130 g | 1.000 kg |
| Rapeseed oil | 0.070 l |
| HILCONA Pesto with Parmesan, 500 g | 0.050 kg |
| Diced tomato, fresh | 0.300 kg |
| Mozzarella, pearls | 0.200 kg |
| Vegetables, julienne, fresh | 0.300 kg |
| Red onion, 3mm | 0.100 kg |
| HILCONA Red Beans, 3.1 kg | 0.200 kg |
| Italian Dressing | 0.150 l |
| Vegetable bouillon powder vegan | 0.025 kg |
| Pine nuts | 0.030 kg |
| Salt | 0.010 kg |
| Black pepper, fresh from the mill | 0.004 kg |
| Rocket, washed | 0.080 kg |
| Sour single cream 15%, boil-proof | 0.020 kg |
| Chives, cut | 0.005 kg |
Preparation
Preparation:• Prepare all the ingredients
• Steam cook the pork sausage and cut into small pieces
Method:
• Fry the sausage pieces in the rapeseed oil
• Put the frozen Polenta Gnocchi with the onions, the sausage pieces, the diced tomato, the pesto, the mozzarella pearls, the julienned vegetables, the Red Beans and the dressing into G/N trays
• Season with salt, the bouillon powder, and pepper and mix carefully
• Cook in a preheated combisteamer with hot air at 160°C and 20% steam for 12 minutes
• Immediately after, mix rapidly
• Add the rocket
• Plate the dish and garnish with the sour cream and chives
Suggestion:
• If the dish is in a bain marie for a longer period, it can be « refreshed » with a little vegetable bouillon.
| Nutritional values | per portion |
|---|---|
| Energy | 2835 kJ |
| Energy | 677 kcal |
| Fat | 37 g |
| - of which saturates | 10 g |
| Carbohydrates | 56 g |
| - of which sugar | 6.5 g |
| Fibre | 4.7 g |
| Protein | 28 g |
| Salt | 6.5 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Celery | yes |
| Mustard | 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.