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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bread Crumb Topping -- Make this first and then just set it off to the side. In a small dry saute pan, add the breadcrumbs and bring to medium high heat. You just want to toast them and they don't take long so keep an eye on them. Make sure to keep stirring them. You could easily make your own bread crumbs for this, but I used store bought Italian seasoned bread crumbs which saved some time. Once the bread crumbs are toasted and golden brown, transfer to a small bowl and mix with the olive oil and parmesan cheese. | 2. Vegetables -- In a large pot of salted boiling water (on a medium boil), add the asparagus and cook until tender. About 3-5 minutes. It depends on how thick your asparagus is. Remove the asparagus with a slotted spoon to a bowl of ice water to set the color and to stop the cooking. It just needs a minute in the water, then transfer to a plate lined with a paper towel to dry. | 3. Gnocchi -- Cook the gnocchi according to package directions. Drain well and return to the pot (keep the heat on medium / medium low. | 4. Finish -- Add the cream, pesto, olives, and onions to the gnocchi and cook another 2-3 minutes until everything is heated through. Check for seasoning and add any additional salt or pepper if needed. Then add in the asparagus, lemon zest and toss lightly. | 5. Serve -- Transfer to a serving platter and top with the toasted bread crumbs and a scoop of the ricotta cheese. Garnish with the lemon slices from the half of lemon you did not zest. ENJOY! | 6. Add a fresh cucumber and tomato salad for a nice simple side dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gnocchi	1	lb		403.4676	0.0	89.7602	2.2667
asparagus	1/2	cups	cut green	13.4	2.5996	1.474	0.0804
onion	1		cut sliced	44.0	10.274000000000001	1.21	0.11
black olive	1/2 - 3/4	cup	cut cut	403.4676	0.0	89.7602	2.2667
lemon zest	1/2			403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
pepper				-	-	-	-
pesto sauce	1	cup	used	1053.36	25.4268	24.7716	94.75200000000001
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
ricotta cheese	1/3	cup		143.84	2.5131	9.3083	10.7301
italian breadcrumb	1	cup	seasoned	403.4676	0.0	89.7602	2.2667
olive oil	1 1/2 - 2	tablespoons		0.0	0.0	0.0	0.0
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.