Dispositivos y accesorios
Ricotta dumplings with napoli sauce
Prep. 20min
Total 55min
4 portions
Ingredientes
Ricotta cheese
-
full cream milk1500 g
-
white vinegar40 g
Dumplings
-
bread stale or frozen, cut into pieces100 g
-
Parmesan cheese crust removed and cut into pieces (3 cm)100 g
-
lemon zest only, no white pith½
-
fresh basil leaves only2 sprigs
-
fresh oregano leaves only2 sprigs
-
sea salt1 tsp
-
olive oil for greasing
Napoli sauce
-
brown onion cut into halves1
-
garlic cloves2
-
olive oil30 g
-
canned diced tomatoes400 g
-
tomato passata300 g
-
Vegetable stock paste (see Tips)1 tbsp
-
water100 g
-
ground black pepper1 pinch
-
Parmesan cheese grated to serve
-
fresh basil leaves only, for garnishing
Dificultad
medio
Inf. nutricional por 1 portion
Sodio
1904.7 mg
Proteína
28 g
Calorías
2419 kJ /
576 kcal
Grasa
29.6 g
Fibra
4.5 g
Grasas saturadas
14.3 g
Carbohidratos
49 g
¿Te gusta lo que ves?
¡Esta receta y más de 100 000 otras te esperan!
Registrarse gratis Más informaciónTambién incluido en
Everyday cooking for Thermomix families
114 Recetas
Australia y Nueva Zelanda
Australia y Nueva Zelanda
También podría gustarte...
Gnocchi
1h 40min
Slow-cooked eggplant pasta sauce
5h 40min
Sweet potato pasta with burnt sage butter
30min
Navajo fry bread with tomato bean salsa
35min
Warm Caesar salad with polenta croutons
1h 55min
Eggplant involtini with risotto
1h 55min
Carrot gnocchi with zucchini cream
1h 15min
Cypriot grain salad
45min
Asparagus risotto
40min
Ricotta gnocchi
2h
Rosemary and thyme polenta chips
1h
Classic mushroom risotto
30min