40 G Butter
3 List Chard leaves (or spinach)
8 Kos Cocktail tomatoes
250 G Fresh gnocchi
40 G Walnuts
400 ml Water or vegetable stock
Brown the butter in the grill pan or a non-stick frying pan. Coarsely chop the walnuts, wash the chard, shake it dry and roughly chop the leaves. Wash and quarter the tomatoes.
Sestavine
40 G Butter, 40 G Walnuts, 3 List Chard leaves (or spinach), 8 Kos Cocktail tomatoes
Add the gnocchi, walnuts and chard to the butter, season with salt, pepper and freshly grated nutmeg. Deglaze with water or vegetable stock and leave to reduce slightly.
Sestavine
250 G Fresh gnocchi, 400 ml Water or vegetable stock
Serve the gnocchi on plates drizzled with some olive oil and balsamic cream as desired, and garnish with chopped chard leaves.
619
17.09 G
33.2 G
60.79 G
