Semolina gnocchi with asparagus

Semolina gnocchi with asparagus

3.5 6 ratings

Prep. 20min

Total 1 h 15min

6 portions

Ingredients

Semolina gnocchi

unsalted butter
20 g
Parmesan cheese cut into pieces (3 cm)
80 g
full cream milk
1000 g
sea salt
½ tsp
ground nutmeg
1 - 2 pinches
egg yolks
2
semolina (see Tips)
290 g

Walnut and basil pesto

fresh basil leaves only (approx. 1 bunch) (see Tips)
40 g
walnuts
100 g
Parmesan cheese cut into pieces (2 cm)
50 g
garlic clove
½
olive oil
130 g
salt to taste
1 pinch
ground black pepper to taste
1 pinch

Vegetable topping

garlic cloves
2
avocado oil (see Tips), plus extra for drizzling
2 tsp
balsamic glaze plus extra for drizzling
2 tsp
water
2 tbsp
Brussels sprouts trimmed and cut into halves
200 g
asparagus cut into pieces (3 cm)
200 g
sea salt to taste
2 pinches
ground black pepper to taste
2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 634.8 mg

Protein 23.7 g

Calories 3167.5 kJ / 754.2 kcal

Fat 53.2 g

Fibre 5.4 g

Saturated Fat 15.2 g

Carbohydrates 44.3 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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