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Add a photoServings: 3
Ingredients
- 6 quart salted water
- 1 x recipe Gnocchi see * Note
- 1/2 c. chicken stock (or possibly reserved gnocchi cooking water)
- 3 Tbsp. unsalted butter
- 1 c. string beans
- 6 Tbsp. Herb Pesto see * Note Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. freshly-grated Parmigiano-Reggiano cheese
Directions
- Bring the salted water to a boil and then add in gnocchi. Cook gnocchi, stirring gently till tender, about 1 minute after they rise to the surface of the pot.
- Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. Add in the beans and Herb Pesto and season with salt and pepper to taste. Bring to a boil and remove from the heat.
- Remove gnocchi from the water and add in to the skillet. Heat through till coated with the sauce. Remove from heat and stir in the cheese. Serve immediately.
- This recipe yields 3 main course-servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2060g | |
| Recipe makes 3 servings | |
| Calories 370 | |
| Calories from Fat 266 | 72% |
| Total Fat 29.89g | 37% |
| Saturated Fat 11.08g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 476mg | 20% |
| Potassium 324mg | 9% |
| Total Carbs 17.35g | 5% |
| Dietary Fiber 6.0g | 20% |
| Sugars 0.26g | 0% |
| Protein 9.62g | 15% |
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