avec parmesan
Ingrédients : Tomates broyées (tomates broyées, purée de tomates, pâte de tomates, eau, tomates en dés, oignon, ail, sel, sucre, acide citrique) • Gnocchis (purée de pommes de terre (eau, flocons de pommes de terre, curcuma), semoule de blé dur, huile de canola, sel) (blé) • Saucisse italienne douce (porc, eau, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, poivron rouge déshydraté) • Mirepoix (carotte, oignon, céleri) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Persil.
Allergens
Utensils
Tags
Saucisse italienne douce, sans boyau
250 g
Gnocchis
350 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Purée d’ail
1 tbsp
Mirepoix
113 g
Parmesan, râpé grossièrement
0.25 cup
Persil
7 g
Huile
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Preheat oven to 425°F. Wash and dry all produce.
- Rough chop parsley.
- Line a baking sheet with parchment paper.
- To a large bowl, add sausage, half the garlic puree and half the Parmesan cheese. Season with salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min or until browned and cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix.
- Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- To the pan, add crushed tomatoes and remaining garlic puree.
- Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- Meanwhile, to the boiling water, add gnocchi. Cook for 4-5 min, stirring occasionally, until tender and pillowy. Reserve 3/4 cup (1 1/2 cups) pasta water.
- Strain and return gnocchi to the pot, off heat.
- To the pan with sauce, add 1/2 cup (1 cup) reserved pasta water, meatballs and gnocchi. Season with salt and pepper. Stir to combine. (NOTE: For a thinner sauce, continue adding reserved pasta water 1/4 cup at a time until you reach desired consistency).
- Divide gnocchi and meatballs between bowls.
- Sprinkle with parsley and remaining Parmesan.
790
kcal
Calories
30
g
Fat
10
g
Saturated Fat
94
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
38
g
Protein
85
mg
Cholesterol
2050
mg
Sodium
0.2
g
Trans Fat
1850
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
avec salade de mangues et concombres et lime grillée
