← Todas las recetas

🍽️ Gnocchi de anacardos con tomates y rúcula

399 kcal · 30 min · 4 raciones

Ingredientes

• anacardos 25 g
• dientes de ajo 1 unidades
• tomates cherry 500 g
• rúcula 50 g
• sal 1 cda
• aceite 4 cda
• orégano, seco 5 g
• gnocchi, frescos 800 g
• pimienta, negra molida pizca
• azúcar pizca

Preparación

1. 1. Finely crush the cashew nuts. Peel the garlic and chop it finely. Wash the tomatoes thoroughly and halve them. Wash the arugula, drain it, and cut it roughly.
2. 2. Bring about 2 liters of salted water to a boil in a pot. Heat a pan without fat on high heat and roast the cashew nuts in it, stirring, for about 1–2 minutes. Add the oil, oregano, and garlic and fry for about 2 minutes. Then set the cashew mixture aside.
3. 3. Add the gnocchi to the boiling salted water and cook for about 3 minutes until they rise to the surface, then drain.
4. 4. Warm the tomatoes in the pan over high heat for about 2 minutes. Add the arugula along with the cashew mixture and the gnocchi to the pan. Mix everything well and simmer over medium heat for about 2 minutes.
5. 5. Season with salt, pepper, and sugar. Plate and serve the cashew gnocchi with tomatoes and arugula. Enjoy your meal!

Nutrición por ración

• kcal: 399
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 54 g