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Gnocchi Al Limone Con Spinaci E Piselli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)154.8209
Energy (kCal)1027.9339
Carbohydrates (g)34.3694
Total fats (g)27.8539
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes. | 2. Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice. | 3. Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'. Reserve 1/2 cup pasta-cooking water, then drain gnocchi. | 4. Add gnocchi to sauce with parmesan cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon zest 1 teaspoon grated 605.2014 0.0 134.6403 3.4
    lemon juice 1 1/2 1/2 5.0325 1.5784 0.0801 0.0549
    gnocchi 1 1/2 1/2 605.2014 0.0 134.6403 3.4
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    baby pea 1 cup thawed frozen 119.0 19.88 7.8225 1.4
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    red pepper flake 1/4 teaspoon 605.2014 0.0 134.6403 3.4
    garlic clove 1 smashed 605.2014 0.0 134.6403 3.4
    baby spinach 3 cups 20.7 3.267 2.574 0.35100000000000003

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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