
Potato gnocchi with pesto

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Gnocchi is an Italian word for dumplings. They are commonly made with potatoes, although not always. They can be bought frozen at Italian grocers but are better when made with love by your own two hands. Gnocchi are not hard to make, but the first time you try, you might want to do it on a Sunday afternoon so you get the hang of it without any undue pressure. If you can boil potatoes, you can make these little charmers. When you do, make a batch and freeze them for a weeknight supper. I like my gnocchi with pesto, but try them with marinara sauce another time.
ingredients
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serves: 4
1/2 recipe quantity of potato gnocchi dough
handful of green beans
1 large potato (cut into about 1/2-inch dice pat of unsalted butter)
6-7 tablespoons Pesto
2 tablespoons freshly grated Parmesan
salt and pepper
Nutrition Facts
Potato gnocchi with pesto
Servings Per Recipe: 4
Amount per Serving
Calories: 598
- Total Fat: 1.6 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Cholesterol: 2.8 mg
- Sodium: 289.3 mg
- Total Carbs: 135.8 g
- Dietary Fiber: 11.7 g
- Sugars: 7.6 g
- Protein: 13.4 g
preparation

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