Informations supplémentaires
35 min.
|
764 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the onions and mushrooms. Chop the spinach. Tear off the thyme leaves from the stem.
2. Cook the onions
Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium high heat. When the oil is hot, add the onions, thyme, 1 tbsp. of sugar and a pinch of salt in the pan. Mix well. Cover and cook for 16-18 minutes over medium low heat until the onions are very soft.
3. Cook the gnocchi
Bring a pot of water to a boil. Cook the gnocchi for 3-4 minutes until tender, then drain.
4. Add the mushrooms
Deglaze the onions with 2 2P | 3 3P tbsp. of balsamic vinegar. Cook 1-2 minutes. Add the mushrooms and cook for 4-5 minutes.
5. Add the gnocchi
Add the gnocchi, spinach, 0.5 2P | 0.5 3P broth cube and 1/2 2P | 2/3 3P cup of water. Bring to a boil and cook for 3-4 minutes. Adjust salt and pepper to taste.
6. Plate your dish
Add the cheese on the gnocchi and cover. Turn off the heat and cook 3-4 minutes until the cheese is melted. Serve. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
500gGnocchi O Sole Mio
2unitYellow Onion(s)
0.5unitThyme
1unitVegetable Broth Cube(s)
100gMild Cheddar
100gWhite Medium Mushroom
40gBaby Spinach
What you need
pan, pot, strainer
764 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
107g
36%
fat
24g
37%
cholesterol
77mg
26%
fiber
8g
32%
protein
31g
saturated
11g
55%
sodium
1099mg
46%
sugar
9g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg