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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth. | 2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablesspoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes. | 3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving. | 4. Transfer to a serving bowl. Garnish with basil and serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basil	2	cups		11.04	1.272	1.5119999999999998	0.3072
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749
garlic clove	2		chopped	445.0	0.0	99.0	2.5
extra virgin olive oil	1/3	cup		445.0	0.0	99.0	2.5
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
garlic clove	1		crushed	445.0	0.0	99.0	2.5
cream	300	ml		1004.2775	20.2377	11.0471	105.5404
potato gnocchi	500	g		445.0	0.0	99.0	2.5
salt pepper				445.0	0.0	99.0	2.5
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
basil				11.04	1.272	1.5119999999999998	0.3072
lemon wedge				445.0	0.0	99.0	2.5

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