Semolina gnocchi with asparagus
TM6 TM5 TM31

Semolina gnocchi with asparagus

3.5 (6 ratings)

Ingredients

Semolina gnocchi

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

Walnut and basil pesto

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

Vegetable topping

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

Nutrition
per 1 portion
Calories
3167.5 kJ / 754.2 kcal
Protein
23.7 g
Carbohydrates
44.3 g
Fat
53.2 g
Saturated fat
15.2 g
Fiber
5.4 g
Sodium
634.8 mg

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