Sweet Potato Gnocchi with Burrata & Basil
over arugula with Parmigiano Reggiano & cherry tomato sauceCalories
:
834 kcalProtein
:
31.4g proteinTotal
:
25 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Soja
- Mosterd
This recipe provides 280 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
1 piece
Red onion
½ piece
Garlic
125 g
Red cherry tomatoes
¼
Tomato paste
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
Mexican-style spices
20 g
Arugula & lamb's lettuce
¼ piece
Lemon
5 g
Fresh basil
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
1 bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
200 g
Gnocchi
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3491 kJ
Calories834 kcal
Fat37.2 g
Saturated Fat17 g
Carbohydrate86.8 g
Sugar17.1 g
Dietary Fiber11.3 g
Protein31.4 g
Salt2.2 g
Potassium695.9 mg
Calcium45.9 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Casserole
•Grater
Cooking Steps
1
- Heat a clean frying pan over high heat and toast the pumpkin seeds for 2 - 3 minutes or until they start to pop. Remove from the pan and set aside.
- Heat half of the olive oil in the same pan and fry the gnocchi for 6 - 8 minutes until golden-brown and done.
- Chop the onion and crush or mince the garlic.
- Halve the cherry tomatoes.
2
- Heat the rest of the olive oil in a deep frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
- Add the tomato paste, the Sicilian-style herbs, the garlic and the Mexican-style spices, then fry for 1 - 2 minutes.
- Deglaze with the balsamic vinegar, then add the cherry tomatoes and fry for 6 - 8 minutes.
3
- Meanwhile, quarter the lemon and chop the basil into ribbons.
- Grate three-quarters of the Parmigiano Reggiano directly into the sauce.
- Season to taste with salt and pepper, then stir in the gnocchi and cook for 1 - 2 more minutes.
4
- Serve the arugula & lamb's lettuce on plates and drizzle with extra virgin olive oil as preferred. Top with the gnocchi and grate the rest of the Parmigiano Reggiano directly over.
- Top with the burrata and juice one lemon wedge directly over each plate.
- Garnish with the basil and the pumpkin seeds, then serve the rest of the lemon wedges alongside.
