Agnolotti with Guinea Fowl & Apricots, Gnocchi with Rosemary and Black Olives by @gordongram
50 min
Hard
2 servings
🍗
230 g
Guinea Fowl
🍑
110 g
Apricot
🌿
14 g
Rosemary
🫒
57 g
Black Olives
Preparation Steps
Step 1/4
Prepare guinea fowl filling.
Step 2/4
Stuff agnolotti with filling.
Step 3/4
Boil gnocchi until tender.
Step 4/4
Mix gnocchi with rosemary, olives.
Composition
Ingredients
Types
Meat, Fruit, Herbs, Vegetables
Ingredients
Guinea fowl, Apricot, Rosemary, Black olives
Allergens
poultry
Dietetics
Dietary regimen
Mediterranean
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
20 minutes
Cooking
30 minutes
Overall
50 minutes
Difficulty
Level
Hard (3/4)
Steps
4 steps
Equipments
Utensils
knife, pot
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@gordongram
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Crunchy, Soft
Flavors
Savory, Sweet
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (cool,dry), fridge : 3 days (sealed container), freezer : 1 month (airtight container)