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Pesto Potato Gnocchi

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Heinen’s Potato Gnocchi
Volpi Chopped Pancetta
Heinens Baby Spinach
Sundried Tomato Miscela (packaged in Deli)
BelGioioso Grated Parmesan Cheese


1. Place the gnocchi in a pot of rapidly boiling water until they float. Meanwhile, in a saute pan cook the pancetta over medium heat until crispy.
2. Drain the gnocchi and add to the pan with pancetta and sauté for 2 minutes (add more olive oil if dry). Add baby spinach, sauté until wilted.
3. Add the sundried tomato miscela and season with salt and pepper. Garnish with parmesan cheese.


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