4 Serves
25 Mins
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain.
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ItalianVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
52 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
63 mg / 4,700 mgSodium
2053 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Heat the extra virgin olive oil in a large frying pan over medium heat.
Add the cooked gnocchi to the pan and sauté briefly, then stir in the pesto genovese until the gnocchi are evenly coated.
Season the dish with salt and black pepper to taste before serving immediately.
36
g145
g37
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Italian
Italian