Main courses · Vegetarian
Gnocchi in Tomato Mascarpone Sauce, Broccoli Salad and Fruit Sorbet
To freeze your own fresh fruit, it should be frozen in individual pieces in a single layer. Cut fruit in pieces as needed, spread out on a tray, freeze, then use frozen fruit in recipe or transfer to a freezer bag for later use.
TM5TM6
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- 15–30 min
- Nutrition
- High fibre
- Difficulty
- Easy
- pistachio nuts, unsalted, shelled
- 30 g
- garlic
- 1 cloves
- fresh basil leaves
- 15 g
- onions
- 70 g
- tinned chopped tomatoes
- 400 g
- water
- 70 g
- fine sea salt
- 1.5–2 tsp
- ground black pepper
- 1 tsp
- gnocchi
- 800 g
- sunflower oil
- 3 tbsp
- sugar
- 60–100 g
- frozen fruit
- 500 g
- red pepper
- 1
- apple
- 1
- broccoli florets
- 250 g
- pine nuts
- 30 g
- olive oil
- 25 g
- cider vinegar
- 15 g
- honey
- 1 tsp
- mustard
- 1.5 tsp
- fine sea salt
- 1 tsp
- ground black pepper
- 0.3 tsp
- mascarpone
- 6 tbsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 20 g
- Energy
- 4,033.4 kJ
- Calories
- 964 kcal
- Fat
- 50 g
- Fibre
- 15.8 g
- Carbohydrates
- 101 g
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