PARTNERS
POTATO GNOCCHI WITH PESTO SAUCE AND QUAILS
Ingredients
G 560 potato gnocchi
N 4 quails
G 200 pesto
G 30 Parmesan cheese
G 30 white wine
G 100 vegetable broth
Salt to taste
Black pepper to taste
Extra virgin olive oil
Rosemary, sage, marjoram to taste
Preparation
- Debone the quails and set the breasts and the legs aside.
- Pan sear the breasts and the legs in a non-stick frying pan, add the white wine, salt and pepper. Add broth and cook slowly for about 10′.
- Cook the potato gnocchi in plenty of salted boiling water, drain and toss with the pesto. Arrange on a serving dish and garnish with the breasts and the legs of quail.
- Add a few shaves of Parmesan cheese to the top.
Other
ChefRoberto Dormicchi
Wine CouplingSoave D.O.C.
Other Info 710 Kcal* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
