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Gnocchi in Tomato Mascarpone Sauce, Broccoli Salad and Fruit Sorbet
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Ingredients
Gnocchi and Sauce
- 30 g pistachio nuts, unsalted, shelled
- 1 garlic clove
- 15 g fresh basil leaves
- 70 g onions quartered
- 400 g tinned chopped tomatoes
- 70 g water
- 1 ½ - 2 tsp fine sea salt to taste
- 1 tsp ground black pepper
- 800 g gnocchi
- 3 Tbsp sunflower oil
Fruit Sorbet
- 60 - 100 g sugar to taste
- 500 g frozen fruit in pieces (see tip)
- 2 tsp lemon juice (optional)
- 1 egg white (see tip) (optional)
Broccoli Salad and Finalisation
- 1 red pepper cut in pieces (2 cm)
- 1 apple large, cored, quartered
- 250 g broccoli florets
- 30 g pine nuts
- 25 g olive oil
- 15 g cider vinegar
- 1 tsp honey
- 1 ½ tsp mustard
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 6 Tbsp mascarpone (250 g)
- Nutrition
- per 1 portion
- Calories
- 964 kcal / 4037 kJ
- Protein
- 20 g
- Fat
- 50 g
- Carbohydrates
- 101 g
- Fibre
- 15.8 g
- Saturated Fat
- 20 g
- Sodium
- 2123 mg