Wow! This recipe is delicious!!! I went to the store to get pine nuts for a pesto stuffed tomato recipe, and ended up grabbing some whole wheat potato gnocchi as well. I decided to experiment with the two ingredients and the end result tasted incredible and was high in fiber, too!
Recipe creates 1 serving:
1/2 cup whole wheat potato gnocchi
1 Tbsp butter
4 oz white mushrooms
Juice from 1/2 lemon
1-2 garlic cloves
2 tsp basil puree
1/2 cup kale
1/2 cup spinach
5 cherry tomatoes
1 Tbsp pine nuts
Pepper to taste
Parmesan cheese (if desired)
Boil gnocchi in app. 1 quart of water until the gnocchi rises to the top (app. 4 minutes).
Saute mushrooms in pan with butter. Add lemon juice, garlic and basil puree and cook for 2-3 minutes. Add kale, spinach, cherry tomatoes, and pine nuts. Saute until tomatoes almost burst and kale is wilted.
Mix gnocchi and sauce together. Add a sprinkle of pepper and/or parmesan cheese if desired.
YUMMY!!!
Nutrition Facts
Serving Size 813 g
Amount Per Serving
Calories 278 Calories from Fat 125
% Daily Value*
Total Fat 13.9g 21%
Saturated Fat 2.1g 10%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 214mg 9%
Total Carbohydrates 34.5g 11%
Dietary Fiber 9.8g 39%
Sugars 18.4g
Protein 11.6gVitamin A 248%•Vitamin C 211%Calcium 14%•Iron 20%
Nutrition Grade A
* Based on a 2000 calorie diet
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