Gnocchi with Spinach and Pesto

What a treat this new vegetarian dish is! I cook the gnocchi al dente, then mix it with fresh spinach and oven-dried tomatoes. At home, you stir in the pesto, which I make from good Parmesan cheese and cashew nuts, alongside fresh basil. The salad of roasted aubergine, finely shaved fennel, and pine nuts completes the dish.

Gnocchi (potato, egg, salt), tomatoes, fennel, rocket, spinach, aubergine, red onion, white onion, garlic, pine nuts, Parmesan cheese, organic vegetable stock, red wine vinegar, extra virgin olive oil, basil, pepper & salt.

Allergens: ei, gluten, sulfiet.

Microwave

Mix the basil pesto with the gnocchi and heat covered with an ovenproof plate or aluminium foil for 4 minutes (1 person) to 8 minutes (2 or more persons). Serve with the Parmesan cheese and the salad.

Oven0, 35 minMarleen's choice

Mix the basil pesto with the gnocchi and heat covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Serve with the Parmesan cheese and the salad.

Energy85,2 kcal

Protein2,36 g

Fat1,77 g

of which saturated0,19 g

Carbohydrates13,77 g

Dietary fibre1,58 g

Salt0,34 g

Average weight: 540 g

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