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Brown Butter Gnocchi and Bocconcini

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Brown Butter Gnocchi and Bocconcini

with Burst Tomatoes, Walnuts and Basil Pesto

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