Photo: Mike Kenneally
gnocchi and pesto
18 ingredients
Serves 5
openrecipes
yummy cheesy gnocchi with a refreshing basil pesto
Estimated Nutrition (whole recipe, rough)
1202
Calories
36g
Protein
72g
Fat
107g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- For the pesto
- 25g/1oz parmesan, roughly chopped
- 1 garlic clove (preferably roasted)
- 60g/2oz fresh basil
- 50ml/2fl oz extra virgin olive oil
- 50g/2oz pine nuts, toasted
- salt and freshly ground black pepper, to taste
- For the gnocchi
- 100g/3oz parmesan (or a similar vegetarian alternative), grated
- small handful of fresh thyme sprigs, leaves picked (or 1 tbsp of dried oregano)
- 350g/12oz mascarpone
- 300g/10½oz plain flour, plus extra for dusting
- 2 medium free-range eggs
- olive oil
- 50g/2oz butter
- To serve
- 70g/2¼oz rocket
- 25g/1oz pine nuts, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes