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Gnocchi di pane al basilico al sugo di pomodorini freschi
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Ingredients
Gnocchi di pane al basilico
- 300 g di pane raffermo a tocchetti
- 50 g di Parmigiano reggiano a pezzi (2-3 cm)
- 2 uova
- 150 g di latte
- 3 mazzetti di basilico fresco, le foglioline lavate
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
Sugo di pomodorini
- 30 g di scalogno a pezzi
- 10 g di olio extravergine di oliva
- 300 g di pomodorini a grappolo a metà
- 1 cucchiaino di sale
Terminare la preparazione
- Parmigiano reggiano grattugiato, a piacere
- Nutrition
- per 1 porzione
- Calories
- 2840.8 kJ / 678.5 kcal
- Protein
- 30.2 g
- Carbohydrates
- 88.3 g
- Fat
- 22.6 g
- Saturated fat
- 8.2 g
- Fiber
- 6.1 g
- Sodium
- 1526 mg
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