Heat oil in a non-stick frying pan over high heat. Cook veal in batches until browned. Set aside.
Add onion and cook until softened. Add wine and thyme and simmer for one minute before adding mushrooms and tomato purée. Simmer for another 6 minutes.
Bring a large saucepan of salted water to the boil and cook the gnocchi for 1-2 minutes. Drain and keep warm. Return veal to the pan, with sauce, and cook for a further minute.
Season with salt and pepper, then serve spooned over the gnocchi.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (533g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 31 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 185.9mg||6 %|
|Potassium 2020.8mg||53 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 33.9g|
|Protein 9.6g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 210
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