Name: Christmas Core: Gnocchi or Pasta - Veggie with cranberries, hazelnuts and feta
Total time: 30 min
Yield: 2
Cuisine: Europese
Ingredients: 400 gram Gnocchi; 1 stuk(s) Rode ui; 1 stuk(s) Wortel; 300 gram Pompoenblokjes; 3 tl Paprikapoeder; 1 stuk(s) Knoflookteen; 10 gram Verse salie; 20 gram Gedroogde cranberry's; 20 gram Geroosterde hazelnoten; 50 gram Feta; 2 el Olijfolie; 3 el [Plantaardige] roomboter; 100 ml Zoutarme groentebouillon; 2 tl Zwarte balsamicoazijn; naar smaak Peper en zout

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Recepten

Oost Europese Recepten

Christmas Core: Gnocchi or Pasta - Veggie

with cranberries, hazelnuts and feta

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Veggie

Allergenen :

Gluten

•Tarwe

•Hazelnoten

•Noten

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd30 minuten

oventijd30 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

200 gram

Gnocchi

(Bevat: Gluten, Tarwe Kan bevatten: Soja, Mosterd)

½ stuk(s)

Rode ui

½ stuk(s)

Wortel

150 gram

Pompoenblokjes

1.5 tl

Paprikapoeder

½ stuk(s)

Knoflookteen

5 gram

Verse salie

(Kan bevatten: Selderij)

10 gram

Gedroogde cranberry's

(Kan bevatten: Sesamzaad, Pinda's, Noten)

10 gram

Geroosterde hazelnoten

(Bevat: Hazelnoten, Noten)

25 gram

Feta

(Bevat: Melk (inclusief lactose))

Zelf toevoegen

1 el

Olijfolie

21.5 el

[Plantaardige] roomboter

50 ml

Zoutarme groentebouillon

1 tl

Zwarte balsamicoazijn

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3510 kJ

Energie (kcal)839 kcal

Vetten44.4 g

waarvan verzadigd19.1 g

Koolhydraten89.1 g

waarvan suikers17.5 g

Vezels7.8 g

Eiwitten18.6 g

Zout3.1 g

Potassium212.8 mg

Calcium50 mg

Iron0.6 mg

Instructies

Finely chop the onion.
Dice the carrot.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat and add the onion, carrot and diced pumpkin.
Add a splash of water and cover with the lid. Fry for 10 - 15 minutes, then season with the ground paprika, salt and pepper.

Heat a drizzle of olive oil in a frying pan over high heat and fry the gnocchi for 6 - 8 minutes until golden-brown and crispy.

Roughly chop the hazelnuts.
Finely chop the cranberries.
Heat a clean small frying pan and toast the hazelnuts over high heat. Remove from the pan and set aside.
Tear the sage leaves off the stalks and crush or mince the garlic.

Melt the butter in the frying pan used for the hazelnuts over medium-heat.
Add the sage and the garlic and fry for 3 - 4 minutes, stirring continuously. The butter will sputter at first, then it will start to foam and turn lightly brown.
When this happens, remove the pan from the heat.

Prepare the stock.
When the vegetables are done, transfer half to a tall container along with the stock and black balsamic vinegar.
Blend smooth using an immersion blender and season with salt and pepper. Add more water if you'd like the sauce to be more liquid.

Serve the pumpkin sauce on plates and top with the gnocchi.
Garnish with the reserved vegetables, hazelnuts, cranberries and crumble over the feta.
Drizzle over the sage beurre noisette to finish, using a rubber spatula to get every last drop of sauce out of the pan.