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!


Pan Seared Gnocchi with Pesto and Parmesan

Small Plates: Pan Seared Gnocchi with Pesto and Parmesan
30 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

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

1. Cook gnocchi according to package directions; drain.

2. Heat 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.

3. Add pesto and sun-dried tomatoes; cook until hot and season to taste with freshly ground sea salt and pepper. Sprinkle with cheese. 

Nutritional Information:
329 calories, 8 g protein, 10 g total fat (2 g sat.), 52 g carbohydrate,
1 g fiber, 0 g sugar, 5 mg cholesterol, 722 mg sodium, 9 points


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