Potato Gnocchi with Arugula Pesto

Image of Rina Oh
Rated 5.0 based on 3 customer reviews
Potato Gnocchi with Arugula Pesto
Potato Gnocchi with Arugula Pesto

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Always look for ways to maximize your time! You can make multiple batches of pesto and keep them in the freezer for up to 3 months. The gnocchi can also be made ahead of time. Spread the finished dumplings on a parchment paper-lined baking sheet and freeze. Once completely frozen, transfer to a covered container and freeze until ready to cook.

Nutrition Facts

Per Serving: 788 calories; 29g fat; 110.2g carbohydrates; 22g protein; 131mg cholesterol; 2457mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 788 Calories from Fat 258
% Daily Value*
Total Fat 29g 44%
Saturated Fat 5g 27%
Trans Fat 0.1g
Polyunsaturated Fat 5.1g
Monounsaturated Fat 16.1g
Cholesterol 131mg 44%
Sodium 2457mg 102%
Total Carbohydrate 110.2g 37%
Dietary Fiber 8g 31%
Sugars 3.5g
Protein 22g
Vitamin A 24% Vitamin C 37%
Calcium 16% Iron 43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

Delicious gnocchi that has a kick to it with the pesto. We added cut up, grilled chicken breast to ours.

Image of Greg Jones

Greg Jones says:

This was a really excellent dish. It's a great Sunday dinner dish. The gnocchi was delicious and perfect in texture. I also really liked the arugula pesto, it's a nice alternative to pesto.

Image of Chaz Norwood

Chaz Norwood says:

Don’t like gnocchi so swapped that out and used pasta instead. I’m pesto obsessed right now so this recipe was perfect.