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Ingredients
Ricotta-Gnocchi
- 50 g Mandeln
- 50 g Parmesan, in Stücken
- 5 - 10 Blätter Basilikum
- 250 g Ricotta
- 1 Ei
- 1 Eigelb
- 40 g Gluten
- ½ TL Salz
- 2 Prisen Muskat
Tomatensauce
- 1 Zwiebel (ca. 70 g), halbiert
- 1 Knoblauchzehe
- 30 g getrocknete Tomaten, abgetropft
- 20 g Olivenöl
- 1 Dose stückige Tomaten (400 g)
- 50 g Tomatenmark
- ½ TL Salz
- ½ TL Oregano, getrocknet
- Nutrition
- per 1 Portion
- Calories
- 2928 kJ / 700 kcal
- Protein
- 38 g
- Carbohydrates
- 19 g
- Fat
- 51 g
- Fibre
- 7.7 g
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