Ribsteak béarnaise
Standard
Serve hot
Stir-fry gnocchi with vegetables
Very easy
Serve hot
Print recipe
Ingredients
- Gnocchi (ref. C40) - 250 g
- Turnip (cut into quarters) - 1 pc.
- Carrot (sliced) - 1/2 pc.
- Mushrooms (cut into quarters) - 4 pcs.
- Sweat peas - 5 pcs.
- White onions - 1/4 pc.
- Sliced garlic - 1 pc.
- Spring onion - 2 pcs.
- Olive oil - 4 tbsp
- Fresh oregano (deco) - 3 to 5 leaves
- Salt and pepper
Preperation
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Ingredients
- Gnocchi (ref. C40) - 250 g
- Turnip (cut into quarters) - 1 pc.
- Carrot (sliced) - 1/2 pc.
- Mushrooms (cut into quarters) - 4 pcs.
- Sweat peas - 5 pcs.
- White onions - 1/4 pc.
- Sliced garlic - 1 pc.
- Spring onion - 2 pcs.
- Olive oil - 4 tbsp
- Fresh oregano (deco) - 3 to 5 leaves
- Salt and pepper
Stir-fry gnocchi with vegetables
Preperation
Blanch the turnip quarters, sweet peas and carrot slices and cool them in ice water.
Fry (grill) the spring onions on each side and set aside.
Reheat the C40 Gnocchi in lightly salted boiling water for 3 min. and drain. Fry the gnocchi in a pan with olive oil. Once golden brown, place them onto absorbent paper to remove excessive oil. Salt lightly.
Fry the vegetables in olive oil and in order of their cooking time (turnips, carrots, mushrooms, garlic, snow peas, onions). Add the gnocchi to heat them and season to taste.
Dress in a warm deep plate and garnish with spring onions and sprigs of oregano.
Cold line preparation
Follow the steps above and make sure everything has cooled down well before dressing in a container or bowl.
Tip
For larger volumes, it is possible to fry the gnocchi in the oven: mix the gnocchi with olive oil, place on a lightly oiled baking tray and bake for 15 min. at 180° C.