Season Feast - Day 3
Butter-Fried Gnocchi with Artichoke Sauce
served with Pan-Fried Yellow Zucchini with Caper-Olive Compote and Tomato Salad
Gnocchi* (potato*, water, WHEAT flour*, potato starch*, sea salt, rice flour*), yellow zucchini*, tomatoes*, water, red lentils*, grapes*, plant-based alternative to butter* (canola oil*, water, coconut oil*, shea oil*, ALMOND butter*, salt, carrot juice*, lemon juice*, natural aromas), sunflower oil*, olive oil*, artichokes* (artichokes*, sunflower oil*, extra virgin olive oil*, salt, wine vinegar*, parsley*, basil*), capers*, lemon juice*, olives*, parsley*, lambs lettuce*, white wine vinegar* (contains SULPHITES), egg plant*, salt, baby spinach*, syrup*, garlic*, lemon zest*, pepper*, oregano*, lemon thyme*, yeast flakes* (yeast*, WHEAT flour*, sea salt).
* = organic
Potential allergens: Gnocchi: Gluten. Capers-olive compote: Sulphites, gluten. Plant based herb butter: Almonds.
Nutritionals pr. 100 g Energy: 547 kJ / 131 kcal Fat: 6.9 g Saturated fatty acids: 1.4 g Carbohydrates: 16 g Sugars: 1.3 g Fiber: 1.1 g Protein: 2.0 g Salt: 0.17 g
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.
- Set a frying pan over medium-high heat. Add oil to coat. Pan-roast the gnocchi until browned, 5 to 6 minutes. Add the plant-based herb butter to the saucepan and let it bubble around the gnocchi.
- Cut the zucchini in half lengthwise and then slice into half moon. Set a frying pan over medium-high heat. Add oil to coat. Pan-roast the yellow zucchini for 2 to 3 minutes. Season with salt. Arrange on a plate and top with the dark caper-olive compote.
- Slice the tomatoes and cut the grapes into quarters. Arrange on a plate and season with salt. Drizzle with the green parsley oil and top with lamb’s lettuce.
- Spoon the light artichoke sauce into a bowl with the butter-fried gnocchi. Enjoy with the tomato salad and pan-fried zucchini.