Try this Gnocchi Allortolana (Gnocchi with Spring Vegetables) recipe, or contribute your own.
Suggest a better descriptionCut the butter into pieces to facilitate melting. In a skillet, distribute the butter and sage and stir over low heat. Add the vegetables and the stock, season and let simmer for a few minutes, then add the cooked gnocchi, turning gently with a wooden spoon until the gnocchi are coated with sauce and heated through, about 1-2 minutes. Transfer the sauced gnocchi to serving plates, sprinkle with Parmigiano-Reggiano and pepper, serve immediately. Yield: 6 servings. Recipe by: CHEF DU JOUR SHOW #DJ9254 - LIDIA BASTIANICH
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Serving Size: 1 Serving (998g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2107 | ||
Calories from Fat: 1865 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 207.3g | 276 % | |
Saturated Fat 127.7g | 638 % | |
Monounsaturated Fat 56.1g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 553.6mg | 170 % | |
Sodium 3101.8mg | 107 % | |
Potassium 890.3mg | 23 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 27.9g | ||
Protein 39.5g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2107
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