Gnocchi with Pepper and Fennel Sauce
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
487
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 487 kcal | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19.3 g | (17 %) | ||
| Carbohydrates | 63 g | (42 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Red Bell pepper
- 1 onion
- 1 garlic clove
- 1 small Fennel bulb
- 2 Tomatoes
- 2 Tbsps olive oil
- 500 milliliters Vegetable broth (Instant)
- 100 grams black olives (pitted)
- 2 Tbsps Caper
- 800 grams Gnocchi (from the refrigerated section)
- 4 Tbsps freshly grated Parmesan
- salt
- peppers
Preparation steps
1.
Cut the peppers into quarters, rinse and cut into small pieces. Peel and dice the onion and garlic. Rinse the fennel, place the leaves aside and chop the rest. Rinse and chop the tomatoes.
2.
Heat the olive oil. Saute the peppers, onion, garlic, fennel and tomatoes for 5 minutes. Add the stock and cook everything for 15 minutes until soft. Puree and push through a sieve. Add the olives and capers and season with salt and pepper.
3.
Cook the gnocchi in salted water according to the package instructions. Drain. Chop the fennel leaves. Mix the gnocchi with the sauce and serve garnished with parmesan and fennel leaves.
