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🍽️ Gnocchi di anacardi con pomodori e rucola

399 kcal · 30 min · 4 porzioni

Ingredienti

• anacardi 25 g
• spicchi d'aglio 1 pz.
• pomodorini ciliegino 500 g
• rucola 50 g
• sale 1 cucchiaio
• olio 4 cucchiai
• origano, essiccato 5 g
• gnocchi, freschi 800 g
• pepe, nero macinato pizzico
• zucchero pizzico

Preparazione

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!

Valori per porzione

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