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Ingredients
Tomatenpesto
- 20 g Parmesan, in Stücken
- 25 g Walnusshälften
- 1 - 2 Knoblauchzehen
- 100 g getrocknete Tomaten, in Öl, abgetropft
- ½ Bund Petersilie, abgezupft
- 30 g Olivenöl
- 30 g Öl, von den getrockneten Tomaten
- ¼ TL Salz
- 1 Prise Pfeffer
- 1 Prise Cayenne-Pfeffer, gemahlen
- 1 Prise Zucker
Pilzragout und Mini-Kartoffelklöße
- 400 g Wasser
- 1 ½ TL Salz
-
300
g Mini-Kartoffelklöße, TK
or 300 g Gnocchi (aus der Kühltheke) - 500 g frische Pilze, gemischt
- 3 Frühlingszwiebeln, in schrägen Scheiben (1 cm)
- 25 g Butter
- ½ TL Thymian, getrocknet
- 1 EL Petersilie, abgezupft, gehackt
- 3 Prisen Pfeffer
- 10 g Speisestärke
- Nutrition
- per 1 Portion
- Calories
- 3402 kJ / 812 kcal
- Protein
- 21 g
- Carbohydrates
- 64 g
- Fat
- 53 g
- Fibre
- 16.4 g
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