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Gnocchi with Walnut-Arugula Pesto

Resistant starch: 2 grams

Health APRIL 2011

  • Yield: 4 servings (serving size: 2 cups gnocchi-arugula mixture)
  • Cook time:5 Minutes
  • Prep time:5 Minutes

Ingredients

  • 6 cups loosely packed arugula, divided
  • 1 1/4 cups (1 1/2 ounces) freshly grated Parmesan cheese, divided
  • 1/4 cup walnuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 (14-ounce) package frozen store-bought potato gnocchi

Preparation

1. Place 4 cups arugula, 1 cup Parmesan cheese, walnuts, salt, and pepper in a food processor and pulse until incorporated, 30 seconds. With motor running, drizzle in olive oil and water, and process until smooth, another 30 seconds, adding more water by the tablespoonful if necessary.

2. Cook gnocchi according to package directions; drain. Return gnocchi to pot and add pesto.

3. Divide remaining 2 cups arugula among 4 bowls and toss with the gnocchi. Sprinkle with remaining Parmesan and serve immediately.

Nutritional Information

Amount per serving
  • Calories: 358
  • Fat: 25g
  • Saturated fat: 10g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 4g
  • Cholesterol: 41mg
  • Protein: 14g
  • Carbohydrate: 21g
  • Sugars: 1g
  • Fiber: 2g
  • Sodium: 605mg
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Gnocchi with Walnut-Arugula Pesto recipe

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