Small Plates: Pan Seared Gnocchi with Pesto <br>and Parmesan


Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

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Pan Seared Gnocchi with Pesto and Parmesan
Small Plates: Pan Seared Gnocchi with Pesto and Parmesan
Ingredients
30 Gnocchi Gia Russa Whole Wheat Gnocchi with Sweet Potato
1/2 tbsp. extra virgin olive oil
1/4 tbsp. Raley’s Pesto
1 tsp. minced sun-dried tomatoes
freshly ground sea salt and pepper to taste
grated Parmesan cheese
Directions

Prep: 5 minutes, Cook: 10 to 12 minutes, Serves: 2

Cook 30 Gia Russa Whole Wheat Gnocchi with Sweet Potato according to package directions; drain. Heat 1/2 tbsp. extra virgin olive oil in a small skillet over medium-high heat. Add gnocchi and cook for a few minutes on each side or until golden and crispy. Add 1 tbsp. Raley’s Pesto and 1 tsp. minced sun-dried tomatoes; cook until hot and season to taste with freshly ground sea salt and pepper. Sprinkle with grated Parmesan cheese. 

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