Informations supplémentaires
25 min.
|
650 kcal
|
easy
|
Printable version
1. Prepare Ingredients and Basil Pesto
Roughly chop spinach. In a small bowl, stir together 1 tsp. olive oil, basil puree and one-third of both: parmesan cheese and walnuts. Season to taste with salt and pepper. Set aside.
2. Begin Gnocchi
Heat 2 tbsp. olive oil in a medium non-stick skillet over medium-high. Once hot, add gnocchi, breaking them apart. Cover with a lid and cook undisturbed for 2 minutes. Stir, cover and cook for another 1–2 minutes until golden. Place gnocchi on a plate and set aside.
3. Prepare Tomatoes
In the same skillet, reduce heat to medium and add 2 tbsp. butter and 1 tsp. olive oil. Stir 20–30 seconds or until butter begins to brown. Add red pepper flakes to taste, garlic and tomatoes. Add 1/3 cup water and cook for 5–6 minutes until tomatoes are soft and liquid has thickened. Stir in remaining walnuts and spinach and cook for 1 minute until wilted. Pierce any unpopped tomatoes.
4. Finish Gnocchi
Reduce heat to low, add gnocchi to skillet and stir to coat. Season to taste with salt and pepper. Sprinkle remaining parmesan over skillet. Drain bocconcini and tear into pieces and place on top. Cover skillet and warm for 2–3 minutes until cheese is melted.
5. Finish and Serve
Spoon pesto over top of skillet. Divide gnocchi between serving bowls. Enjoy!
1unitBocconcini
350gGnocchi O Sole Mio
250gCherry Tomato
2unitGarlic Clove(s)
1.972gChili Flakes
70gBaby Spinach
24gParmesan
45mlBasil Puree
27gWalnuts
What you need
Medium non-stick skillet, Bolw
650 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
93g
31%
fat
21g
32%
cholesterol
10mg
3%
fiber
7g
28%
protein
24g
saturated
4g
20%
sodium
1340mg
56%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg