Photo: Eiliv Sonas Aceron
Roman gnocchi recipe
15 ingredients
30 min + 45 min
4 people
openrecipes
Made with polenta in the Roman style.
Estimated Nutrition (whole recipe, rough)
856
Calories
56g
Protein
57g
Fat
32g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 milk
- ml butter
- 40 grated Parmesan
- g fine salt
- 20 polenta (cornmeal)
- g eggs
- 1 onions, finely sliced
- pinch splash olive oil
- 100 tomatoes, peeled, de-seeded and diced
- g garlic clove, unpeeled
- 2 sprig of thyme
- 2 sprigs of parsley, chopped
- 1 capers
- 4 black olives, quartered
- 1 anchovy fillets, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes