40 G butter
100 G chard
8 Kos cocktail tomatoes
250 G gnocchi
1 Pinch ground pepper
1 Konica noža nutmeg
1 Pinch salt
400 ml vegetable stock
40 G walnuts
Roughly chop the walnuts.
Wash the chard, shake dry and roughly chop the leaves.
Wash and quarter the tomatoes.
Sestavine
40 G walnuts, 100 G chard, 8 Kos cocktail tomatoes
Heat the butter in a frying pan and swirl it around.
Add the prepared vegetables and gnocchi to the pan and sauté for about 5 minutes. Season with salt, pepper and nutmeg.
Pour in the vegetable stock and cook for about 3 minutes.
Sestavine
40 G butter, 250 G gnocchi, 1 Pinch salt, 1 Pinch ground pepper, 1 Konica noža nutmeg, 400 ml vegetable stock
Plate up the gnocchi and serve immediately.
607.5
15.04 G
33.12 G
60.58 G
