A quick vegetarian pasta dish
Add 16 oz. gnocchi to 4 quarts of rapidly boiling slightly salted water. Boil for 3-4 minutes or until gnocchi float to the top while stirring occasionally. Drain in a colander.
In a sauce pan, heat the olive oil. Add pesto sauce and pignoli nuts and cook for 1 minute. Pour the cream into the pan and bring to boil, reduce heat and simmer for 5 minutes. Add the cheese, stirring to prevent lumps. Serve the sauce over the cooked gnocchi.
Can add chopped garlic or shallots to olive oil as it heats
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 3 | ||
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Calories: 701 | ||
Calories from Fat: 655 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.8g | 97 % | |
Saturated Fat 41g | 205 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 237mg | 73 % | |
Sodium 291mg | 10 % | |
Potassium 139mg | 4 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.2g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database 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: 701
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