avec sauge frite
Ingrédients: Gnocchis (blé) (purée de pommes de terre (eau, flocons de pommes de terre, curcuma), semoule de blé dur, huile de canola, sel) • Halloumi (lait) (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) • Mélange de champignons (champignon crémini, champignon blanc, pleurote) • Courge musquée • Oignon rouge • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Citron • Vin blanc de cuisine (sulfites) (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Sauge • Ail.
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Courge musquée, en dés
170 g
Gnocchis
350 g
Oignon rouge
0.5 unit(s)
Mélange de champignons
200 g
Sauge
3.5 g
Crème
113 mL
Vin blanc de cuisine
4 tbsp
Mélange d'épices pour sauce crémeuse
10 g
Citron
1 unit(s)
Gousses d'ail
1 unit(s)
Sel*
0.33 tsp
Poivre*
0.33 tsp
Huile*
3.5 tbsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then cut onion into 1/2-inch pieces.
- To a parchment-lined baking sheet, add squash, red onion and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring and adding gnocchi to the veggies halfway through cooking.
- Cook until veggies are tender and gnocchi is light golden.
- Peel, then mince garlic.
- Remove sage leaves from stems.
- Cut mushrooms into 1/4-inch slices.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
- Meanwhile, heat a large oven-proof pan over medium-high.
- Rinse halloumi, then pat dry with paper towels. Cut into 1/2-inch cubes.
- Season halloumi with pepper. Set aside.
- When pan is hot, add 2 tbsp (4 tbsp) oil. Add sage leaves and fry for 1 min, until crispy. (NOTE: Keep an eye on sage leaves so they don't burn!)
- Remove sage from oil and place on a paper towel-lined plate. Season with salt. Transfer sage oil to a small bowl and set aside.
- To the same pan, add 1 tbsp (2 tbsp) reserved sage oil, mushrooms and garlic. Cook for 2-4 min, stirring often.
- Add Cream Sauce Spice Blend, white cooking wine, cream, 1/3 cup (2/3 cup) water, lemon juice, roasted veggies, gnocchi and half the lemon zest. Stir to combine.
- Simmer for 2-3 min, stirring occasionally, until sauce is combined and slightly thickened. Season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer contents to a 8x8-inch [9x13-inch] baking dish.)
- Top with halloumi.
- Switch oven to broil.
- Transfer pan to the oven.
- Broil in the middle of the oven for 2-3 min, or until halloumi is golden. (NOTE: Keep an eye on the halloumi so it doesn't burn!).
- Divide gnocchi between bowls.
- Top with fried sage.
- Squeeze a lemon wedge over top.
1180
kcal
Calories
72
g
Fat
33
g
Saturated Fat
90
g
Carbohydrate
10
g
Sugar
9
g
Dietary Fiber
39
g
Protein
145
mg
Cholesterol
2740
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
400
mg
Calcium
4
mg
Iron
