Recipes from Italy · by Barbara Felicità Lucchini★ 5.0
Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese
NUTRITION · PER SERVING65M COOK
CAL 25%·PRO 31%
CARBS 53G42% OF CAL
5G FIBER0G ADDED2G INTRINSIC46G OTHER2G TOTAL SUGAR
FAT 27G48% OF CAL
6G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade potato gnocchi tossed with arugula pesto and creamy gorgonzola cheese. An elegant Italian pasta dish with delicate, rich flavors.
mainitalianpasta🌀 blendervegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g (about 1lb) of potatoes
- 150 g (5,3 oz) of oo flour
- 2 tablespoons of 1 beaten egg (about half egg)
- 80 g (2.80 oz) of sweet gorgonzola cheese
- 80 g (2,80 oz) of shelled walnuts
- 60 g (2,10 oz) of arugula
- 1 garlic clove
- extra virgin olive oil
- nutmeg
- salt and pepper
At a glance
PER SERVING · TIME 65M
CAL 25%·PRO 31%
CARBS 53G42% OF CAL
5G FIBER0G ADDED2G INTRINSIC46G OTHER2G TOTAL SUGAR
FAT 27G48% OF CAL
6G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 5m
- Sodium
- 386mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 177mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.