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Semolina gnocchi with asparagus

Semolina gnocchi with asparagus
3.5 6 ratings
Prep. 20 min
Total 1 h 15 min
6 portions
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Ingredients

Semolina gnocchi
  • unsalted butter
    20 g
  • Parmesan cheese cut into pieces (3 cm)
    80 g
  • full cream milk
    1000 g
  • sea salt
    ½ tsp
  • ground nutmeg
    1 - 2 pinches
  • egg yolks
    2
  • semolina (see Tips)
    290 g
Walnut and basil pesto
  • fresh basil leaves only (approx. 1 bunch) (see Tips)
    40 g
  • walnuts
    100 g
  • Parmesan cheese cut into pieces (2 cm)
    50 g
  • garlic clove
    ½
  • olive oil
    130 g
  • salt to taste
    1 pinch
  • ground black pepper to taste
    1 pinch
Vegetable topping
  • garlic cloves
    2
  • avocado oil (see Tips), plus extra for drizzling
    2 tsp
  • balsamic glaze plus extra for drizzling
    2 tsp
  • water
    2 tbsp
  • Brussels sprouts trimmed and cut into halves
    200 g
  • asparagus cut into pieces (3 cm)
    200 g
  • sea salt to taste
    2 pinches
  • ground black pepper to taste
    2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 634.8 mg
Protein 23.7 g
Calories 3167.5 kJ / 754.2 kcal
Fat 53.2 g
Fibre 5.4 g
Saturated Fat 15.2 g
Carbohydrates 44.3 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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