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Gnocchi with parsley olive pesto and cherry tomatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.1908
Energy (kCal)41.47
Carbohydrates (g)4.9918
Total fats (g)0.515
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season the tomatoes with salt and pepper. | 2. Place the cherry tomatoes, cut side up, under a hot griller/broiler. | 3. Cook until just softened and lightly blackened, about 10 minutes. | 4. Combine the olives, parmesan, garlic and parsley in a food processor. | 5. Blend until roughly chopped. | 6. Slowly add the olive oil whilst blending and blend until just combined. | 7. Cook the gnocchi, according to package directions. | 8. Toss together with the pesto and 1 tablespoon of the gnocchi cooking water to coat gnocchi. | 9. Serve topped with the hot tomatoes and extra shaved parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry tomato 250 cut - - - -
    pimento olive 10 stuffed - - - -
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5
    flat leaf parsley 1 1/2 1/2 - - - -
    extra virgin olive oil 1/4 cup - - - -
    storebought potato gnocchi 1 packet - - - -

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



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