Gnocchi sauted with Serrano Prosciutto, hazelnuts and pesto verde
Recipe Weight: 441g per Portion
| HILCONA Supplements Gnocchi (reinuré), 2 x 2.5 kg, IQF Translation please | 2.500 kg |
| BELL Serrano ham, sliced (ESP) | 0.400 kg |
| Olive oil | 0.080 l |
| Clarified butter/ Ghee | 0.020 kg |
| Sliced hazelnuts | 0.300 kg |
| Red pepper 5 x 5 mm | 0.800 kg |
| Salt | 0.002 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| BRESC Pesto Verde | 0.300 kg |
| Rosemary bunch | 0.015 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the olive oil and the ghee in a pan
• Cook the gnocchi in the pan until crusty
• Depending on the necessary cooking time, add the diced peppers, sliced prosciutto, hazelnuts and rosemary to the gnocchi
• Season the gnocchi with salt and pepper
• Incorporate the pesto
• Plate everything
Suggestion:
• To obtain particularly « juicy » gnocchi, before adding the pesto, pour a little water in the pan and, whilst turning the pan, let it evaporate over high heat
| Nutritional values | per portion |
|---|---|
| Energy | 4132 kJ |
| Energy | 987 kcal |
| Fat | 49 g |
| - of which saturates | 6.3 g |
| Carbohydrates | 104 g |
| - of which sugar | 22 g |
| Fibre | 7.2 g |
| Protein | 29 g |
| Salt | 6.3 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
| Hazelnut | 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.