Antipasti and more by Naumann & Göbel Verlag

Author:Naumann & Göbel Verlag
Language: eng
Format: epub
Publisher: © Naumann & Göbel Verlagsgesellschaft mbH
Published: 2015-04-16T00:00:00+00:00

4 Meanwhile, cook the spaghetti until al dente in boiling water. Pour off and, together with the diced aubergine, add to the tomato sauce. Grate ½ of the ricotta over the top, blend and heat for 1 minute. Arrange on plates, roughly grate the rest of the ricotta and distribute on top.

Gnocchi

with spinach sauce

Preparation time: approx. 25 minutes (plus defrosting time)

Per serving approx. 933 kcal/3906 kJ

56 g P, 44 g F, 76 g CH

Serves 4

500 g creamed spinach (deep-frozen)

800 g gnocchi from the chill cabinet

salt

4 tbsp almonds

2 onions

2 garlic cloves

4 turkey breasts at 150 g

pepper

2 tbsp oil

200 ml vegetable stock

150 ml cream

4 tbsp freshly grated Parmesan

1 Defrost the creamed spinach. Cook the gnocchi in plenty of boiling, salted water. Pour off and drain. Chop the almonds and roast in a pan without using any fat, until golden brown. Remove from the pan and set aside. Peel the onions and the garlic cloves. Dice finely.

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