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By Gabriele Caglio
Gnocchi - Rucola pesto, bresaola and parmesan flakes
5 steps
Prep:15minCook:10min
Updated at: Wed, 16 Aug 2023 23:57:36 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
26
High
Nutrition per serving
Calories711.4 kcal (36%)
Total Fat42.6 g (61%)
Carbs47.8 g (18%)
Sugars2.5 g (3%)
Protein29.8 g (60%)
Sodium2801.9 mg (140%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
For the pesto
Instructions
Step 1
Put the rucola, the garlic, grated parmesan, olive oil, pinenuts, salt and pepper into a food processor. Mix for a minute to get your pesto.
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Step 2
Slice the bresaola into thin slices and keep aside.
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Step 3
Cook the gnocchi in boiling salty water as long as it takes to make them emerge from the water. Strain with a slotted spoon and ease them down into a bow.
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Step 4
Add the pesto into the bowl with the gnocchi and mix gently.
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Step 5
Serve adding bresaola and parmesan flakes.
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