Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 800 g | potato gnocchi |
| 120 g | Low-fat White Yogurt Sterilgarda |
| 1 | lemon |
| q.b. | grated parmesan |
| 1 | golden onion |
| q.b. | salt |
| q.b. | pepper |
| 2 cucchiai | extra virgin olive oil |
Preparation
- Wash the lemon thoroughly and grate the zest.
- Pour the oil into a pan and add a finely chopped onion. Cook over low heat until the onion is softened.
- In a bowl, add the lemon zest and Sterilgarda White Low-Fat Yogurt and mix carefully.
- Add the resulting mixture to the onion until it thickens, without bringing it to the boil.
- Add the parmesan, salt, pepper and turn off the heat.
- In a pot, pour the gnocchi into plenty of salted water and cook until they float.
- Once cooked, transfer them to the pan with the yogurt dressing.
- Let them flavor over low heat, stirring well.
- Serve.
In una padella con un filo d’olio fare soffriggere il trito di carota, cipolla e sedano. Aggiungere la Passata di pomodoro Sterilgarda e condire con ...
Social Wall