1 Cook the gnocchi according to the instructions. Drain and place in a gratin dish. Crumble over the stilton and scatter the tomatoes over. 2 In a small pan, gently heat the cream with the garlic. Remove from the heat. Whisk the egg into the cream and pour this over the gnocchi. Bake in the oven for 5-6 minutes. Sprinkle over the chopped parsley and serve. Per serving: 64 Calories (kcal); 3g Total Fat; (35% calories from fat); 4g Protein; 7g Carbohydrate; 94mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 2|
|Calories from Fat: 304 (35%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 349.6mg||108 %|
|Sodium 121.4mg||4 %|
|Potassium 680.2mg||18 %|
|Total Carbohydrate 115.8g||34 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 114.6g|
|Protein 28.2g||40 %|
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Calories per serving: 877
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