My Store:

Recipes

Pesto Potato Gnocchi

/Portals/0/Skins/2016/images/recipes/Pesto Potato Gnocchi800x550.jpg

Ingredients

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

Preparation

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.

 


My Recipe Box