Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 tsp. olive oil
- 1/8 tsp. crushed red pepper
- 3 cloves garlic, minced
- 1/2 cup sliced scallions
- 1 6-oz. pkg. sliced cremini mushrooms
- 1 26-oz. jar low-sodium tomato sauce
- 1 6-oz. can tomato paste
- 1/3 cup red wine or water
- 3 Tbs. chopped fresh marjoram
- 1 1/2 cups sliced zucchini
- 2 Tbs. capers, rinsed
- 1 1-lb. Homemade Gnocchi
- =
Directions
1. Bring a large pot of water to a boil over medium-high heat. Meanwhile, heat oil and crushed red pepper in a 5-quart saucepan over medium-high heat for 1 minute. Add garlic and scallions. Sauté for 2 minutes, and add mushrooms. Cook mixture for 3 minutes. Reduce heat to low, add tomato sauce, and stir in tomato paste, wine, marjoram, zucchini and capers. Cook, stirring occasionally, until ready to serve.
2. Add gnocchi to boiling water. Cook for about 5 minutes, or according to package directions. Remove from heat, drain and put into serving bowl. Combine with sauce, and serve.