POTATO GNOCCHI WITH PESTO SAUCE AND QUAILS

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POTATO GNOCCHI WITH PESTO SAUCE AND QUAILS2020-10-14T17:22:17+02:00
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POTATO GNOCCHI WITH PESTO SAUCE AND QUAILS

  • CourseMain Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginaquail
  • Calories700 - 800
  • ActivityCorsa F 22’ M 16’
  • Persons4

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

Chef

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.