40 g butter
100 g chard
8 piece cocktail tomatoes
250 g gnocchi
1 tip of knife nutmeg
1 pinch pepper (ground)
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.
Ingredients
40 g walnuts, 100 g chard, 8 piece 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.
Ingredients
40 g butter, 250 g gnocchi, 1 pinch salt, 1 pinch pepper (ground), 1 tip of knife nutmeg, 400 ml vegetable stock
Plate up the gnocchi and serve immediately.
607.5
15.04 G
33.12 G
60.58 G
