Skinny cheese dumplings with vegetables
Instructions
2_03014 LOW-FAT CHEESE DUMPLINGS with VEGETABLES INGREDIENTS for 4 PERSONS 1 pack of dumplings with Basil and ricotta, 172 kg of spinach, 1 bunch of asparagus, 1 glass of cream, 75 g of grated Gruyère cheese, 4 eggs, oil, salt, pepper.
Cook the tender asparagus in salted water until tender; drain and leave them in cold water until ready to use.
Cook spinach for 5 minutes in salted water; Let them cool and drain.
Cook pasta, drain and dress with a little oil.
Cook the eggs in water and salt, for 6 minutes; drain and Peel.
Put spinach on a baking sheet and, above, the pasta, asparagus and eggs.
Add salt and pepper cream and cook over high heat for 5 minutes; Add cheese, stir and pour it over the noodles.
Gratinate in the oven for 5 minutes and serve.
