Arugula Pesto Gnocchi with Crispy Pancetta and Burrata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pillowy gnocchi coated in peppery arugula pesto with crispy pancetta and creamy burrata cheese. Quick and elegant, this Italian-inspired dish comes together in about 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups (45g) arugula (rocket)
- 1/2 cup (50g) walnuts
- 1/3 cup (65ml) olive oil
- 1 garlic clove
- 50 g (scant cup) parmigiano reggiano
- Fresh lemon juice (add this to taste if the pesto is bitter)
- 1.1 lbs (500g) gnocchi ((store-bought or homemade gnocchi))
- 3.5 oz (100g) pancetta (cut into cubes)
- 1 ball burrata
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 946mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 218mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 946MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.