Photo: Mike Kenneally
Arugula Pesto with Herbed Ricotta Gnocchi
18 ingredients
Serves 4 to 6
openrecipes
Estimated Nutrition (whole recipe, rough)
1125
Calories
42g
Protein
53g
Fat
122g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Fennel | 1/2 bulb (87g) | 27 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cloves garlic, peeled and pressed
- 1/4 cup pine nuts, toasted
- 1 1/2 cups arugula leaves, well rinsed and towel-dried
- 1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup olive oil
- Salt and freshly ground pepper, to taste
- 1 cup semolina flour
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh chervil
- 1 tablespoon finely chopped fresh fennel leaves
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon freshly ground pepper
- 1 pound whole-milk ricotta cheese, drained
- Olive oil, for tossing gnocchi
- 12 lemon gem marigolds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes