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Picture of Polenta Leftovers Dumplings\Gnocchi With Roasted Pepper And Sage
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 962 kcal 48 %
  • Fat 69 g 106 %
  • Saturated 29 g 143 %
  • Carbs 49 g 16 %
  • Fiber 8 g 31 %
  • Protein 41 g 82 %
  • Cholesterol 124 mg 41 %
  • Sodium 2446 mg 102 %
  • Calcium 1269 mg 127 %
  • Magnesium 125 mg 30 %
  • Potassium 1319 mg 28 %
  • Iron 3 mg 19 %
  • Zinc 4 mg 36 %
  • Phosphorus 846 mg 121 %
  • Vitamin A 682 µg 76 %
  • Vitamin C 191 mg 212 %
  • Thiamin (B1) 0 mg 27 %
  • Riboflavin (B2) 1 mg 63 %
  • Niacin (B3) 3 mg 22 %
  • Vitamin B6 1 mg 76 %
  • Folate equivalent (total) 119 µg 30 %
  • Vitamin B12 2 µg 83 %
  • Vitamin D 2 µg 14 %
  • Vitamin E 8 mg 53 %
  • Vitamin K 98 µg 81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Polenta Leftovers Dumplings\Gnocchi With Roasted Pepper And Sage

Ingredients

  • 1/2 of polenta (or fine corn meal)
  • 1.5 cups of water
  • 0.5 cup of milk
  • Leaves fro 3-4 springs of thyme
  • 1 clove of garlic
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 cup of grated Parmesan
  • 1 tablespoon of butter
  • 1 red bell pepper
  • 2 tomatoes peeled
  • 3-4 cloves of garlic sliced thinly
  • 3 leaves of sage, chiffonade
  • 2 tablespoons of olive oil
  • 1/4 teaspoon sugar
  • Salt & pepper
  • 1/4 cup of whole milk ricotta cheese

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