POTATO GNOCCHI
In Rome, Nonna Teresa introduced me to this method, which doesn't use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don't need them. She believes the fresher the mix, the lighter the gnocchi, and she's right - you get a very good result with this recipe. It's an amazing gift to be able to make good gnocchi at home. It's quick to cook, very cheap, and total comfort food.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie Cooks Italy Italian Potato Tomato Keep cooking and carry on Pasta & risotto
Time 1h30m
Yield 6 to 8
Number Of Ingredients 3
Steps:
- Use potatoes of a fairly even size, as you're going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
- Drain and leave until cool enough to handle, then remove the skins.
- Mash the potatoes using a potato ricer or masher on to a large clean board.
- Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour - use your common sense.
- Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
- Slice into 3cm lengths - this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
- Nonna Teresa cooked her gnocchi 2 portions at a time, as it's so quick, and it also means they're less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes - as soon as they come up to the surface they're ready.
- Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto - homemade or jarred, it's up to you.
Nutrition Facts : Calories 181 calories, Fat 0.6 g fat, SaturatedFat 0.1 g saturated fat, Protein 5.7 g protein, Carbohydrate 40.1 g carbohydrate, Sugar 1.3 g sugar, Sodium 0.4 g salt, Fiber 2.7 g fibre
GNOCCHI WITH LEMON & CHIVE PESTO
Potato gnocchi make a welcome change from pasta. Give them a go in this simple veggie supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
- Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.
Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.7 milligram of sodium
CREAMY PESTO GNOCCHI
This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you'll keep making over and over again!
Provided by Diana
Categories Dinner
Time 10m
Number Of Ingredients 5
Steps:
- In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
- In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
- Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
- Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.
Nutrition Facts : Calories 424 kcal, Carbohydrate 46 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 866 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
POTATO GNOCCHI WITH POLE BEANS AND PESTO
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil.
- For the pesto: In a food processor, combine the basil, parsley, cheese, pine nuts, garlic and lemon zest and blend. With the motor running, stream in the olive oil. Season with salt and pepper.
- For the gnocchi with pole beans: Blanch the beans briefly in the boiling water. Remove with a slotted spoon and set aside. Add the gnocchi to the boiling water and cook to al dente according to the package directions. Drain.
- In a large nonstick pan, heat the olive oil over medium-high heat. Add the shallots and gnocchi and saute until golden brown. Add the beans and turn the heat down to medium. Add the butter, lemon zest and juice and 2 tablespoons of the pesto. Cook until the beans are just tender. Season as needed.
- Divide the gnocchi among 4 dishes and top with the pea greens, a drizzle of extra-virgin olive oil and a sprinkling of flaky sea salt and Parmigiano-Reggiano.
POTATO GNOCCHI WITH BASIL PESTO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- Put about two inches of water in a large pot fitted with a steamer basket and place pot over high heat. Add potatoes, cover, and steam until fork tender, about 45 minutes. Drain well, then peel: Holding each potato with a thick, dry kitchen towel (they will be too hot to hold directly), remove the skin with a paring knife. Immediately pass the potatoes through a ricer. Spread out on a baking sheet and let cool completely.
- Turn out potatoes onto a work surface, then mix egg with one tablespoon salt and pour over the potatoes and add flour in 1/2 cup increments, up to 1 1/2 cups. Start to work the mixture with your hands and bring it together to form a dough; then gently knead 4 to 5 minutes, adding more flour (up to 1/2 cup total) as necessary to keep the dough from sticking, until dough is smooth and elastic. (To check, pinch off a piece and roll into a rope; it should not break apart).
- Line a rimmed baking sheet with a dry clean kitchen towel (or parchment paper) and sprinkle liberally with flour. Use a bench scraper to divide dough into four to six pieces. Begin gently rolling each piece under the palms of your hands into a rope, then continue rolling until it is ½ inch in diameter. Use the bench scraper to cut ropes crosswise into 1-inch pieces. Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set gnocchi in a single layer on the prepared baking sheet. If not cooking immediately, cover with plastic wrap and refrigerate up to 2 hours.
- Bring a large pot of water to a boil, then add a generous amount of salt. Working in small batches, add gnocchi and cook until they float to the top, about 2 minutes. Remove gnocchi with a slotted spoon and gently shake off excess water before placing in a large pasta bowl. (If not serving immediately, plunge gnocchi into an ice-water bath to stop the cooking. Once completely cool, drain thoroughly, toss with a little extra-virgin olive oil, and refrigerate in a covered container for up to 3 hours. Reheat slowly on the stove, with the serving sauce or melted butter. Freezing gnocchi is not recommended.) Toss with pesto while boiling remaining gnocchi.
- Once the last batch has been boiled, drained, and tossed with pesto, divide gnocchi among bowls and serve at once, garnished with basil.
SIMPLY POTATO GNOCCHI WITH PESTO AND PARMESAN #5FIX
5-Ingredient Fix Contest Entry. Gnocchi are Italian-style dumplings made of potatoes and flour. You can serve gnocchi with any of your favorite pasta sauces. Here's an easy recipe using Simply Potatoes Shredded Hash Browns with a simple pesto Parmesan sauce.
Provided by peggy calhoun
Categories One Dish Meal
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
- Bring 2 quarts water to boil in a four quart pot.
- Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
- Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
- Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
- Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
- Divide into equal portions into serving bowls, top with remaining cheese and serve.
POTATO GNOCCHI WITH PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 main course servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
- Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.
- Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
- On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.
- Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
- When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into a large bowl. Set aside in a warm spot.
- Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too "tight", add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
- In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
- Yield: about 2/3 cup
POTATO GNOCCHI IN PESTO CREAM SAUCE
This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!
Provided by Jennibear
Categories One Dish Meal
Time 11m
Yield 3 , 3 serving(s)
Number Of Ingredients 6
Steps:
- Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!
GNOCCHI WITH PESTO AND CHERRY TOMATOES
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- DirectionsBring a large pot of water to a boil and cook gnocchi according to package directions, drain and set aside. In a large pan add the olive oil and garlic, cook for 2 minutes on medium heat. Add the cherry tomatoes for cook for 1 additional minute until tomatoes are soft. Add the gnocchi and basil pesto stir well to coat- cook for an additional 2 minutes, season with salt and black pepper. Divide among serving plates and sprinkle with basil and parmesan cheese.
More about "potato gnocchi with pesto food"
POTATO GNOCCHI WITH PESTO CREAM RECIPE RECIPE | GOOD …
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Lunch
- Heat the oven to 180C. Prick the potatoes well and bake in their jackets for 1 hour until tender. Remove, cut in half and allow to cool just enough to handle.
- Mash the potato or put through a potato ricer. You should have about 800g mash. Beat in the egg yolks, salt, nutmeg and flour until smooth and slightly sticky.
- Divide the mixture into six. On a floured bench, roll out each piece into a long sausage – the trick is to do this lightly and evenly, gently easing it longer and longer. Cut into 2cm sections. With the tip of your forefinger, roll each piece onto the inside tines of a fork, then let it drop onto a lightly floured tray. (You can freeze the gnocchi on the tray, then transfer to a sealed bag when frozen.) To cook, drop the gnocchi in batches into a large pot of boiling salted water, let them rise to the surface, then cook for a further 60 seconds.
- Remove with a slotted spoon to a large bowl and keep warm while cooking the rest. In a bowl, gently mix the pesto with cream, sea salt, pepper and 2 tbsp of the cooking water. Add the gnocchi and toss well, then divide between warmed pasta plates. Scatter with basil and serve.
POTATO GNOCCHI WITH PESTO AND PEAS - FINE FOODS BLOG
From finefoodsblog.com
5/5 (1)Total Time 1 hr 45 minsCategory Main Dish, Vegetarian, Weekend CookingCalories 604 per serving
- Place potatoes into a large stockpot of cold water with skins on. Bring to a boil and cook until just soft enough to pierce with a knife.
- As soon as possible after removing from water, peel the potatoes. You can try using a peeler, but it’s easier just to carefully pull the skins off with your fingers. The skin will easily peel away.
- Immediately run the potatoes through the ricer and lay out in an even layer to cool. Getting the potatoes riced while they are still hot will allow the most steam to escape = drier potatoes = better gnocchi.
HOMEMADE POTATO GNOCCHI - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (3)Calories 694 per servingCategory Pasta
- Heat the oven to 400 degrees. Poke the potatoes a few times with a fork and place directly on the oven rack. Bake about 1 hour and 20 minutes, or until tender when pierced.
- Put the walnuts in a food processor and pulse until finely chopped. Add the parsley, cheese, olive oil, salt and garlic.
EASY PESTO GNOCCHI RECIPE (PLUS A LEVELED UP VERSION ...
From kitchenkonfidence.com
4.6/5 (7)Category DinnerServings 4Total Time 10 mins
- Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions. Drain, but reserve 1 cup of cooking liquid.
- Meanwhile, warm butter in a large skillet over medium heat. Once melted, toss in cooked gnocchi. Let cook for 1 minute, then take off the heat. Stir in pesto, tossing to coat. Season to taste with salt.
- To serve, spoon some gnocchi in a shallow bowl and top with freshly grated Parmesan and black pepper. If you’d like to level up the dish, top with some baby arugula leaves, toasted walnuts and a squeeze of lemon juice.
POTATO GNOCCHI WITH ARUGULA PESTO AND GORGONZOLA …
From recipesfromitaly.com
5/5 (4)Total Time 1 hr 5 minsCategory Gnocchi RecipesCalories 249 per serving
- For the sauce: remove the walnuts shell, chop them and toast them in a pan for a few minutes, stirring constantly, then let them cool
- Clean the rocket salad and put it in a blender with 2-3 ice-cubes, the walnuts, 4 tablespoons of extra virgin olive oil, a pinch of nutmeg, salt and pepper. Blend until the mixture is creamy and soft
- Place gorgonzola cheese in a plate and add the arugula pesto. Work the cream with a fork until the ingredients are all mixed up and creamy.
DELICIOUS AND SIMPLE PESTO POTATO GNOCCHI - BLOGTASTIC …
From blogtasticfood.com
5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 603 per serving
- Drizzle 1 tablespoon of olive oil over your potatoes and coat them well. Put them on an oven proof wire rack, then put the rack onto a baking tray. Bake the potatoes in the oven for 55 minutes until cooked.
- Meanwhile, put your garlic clove in a pestle mortar with a pinch of salt, and bash until pureed. Then add your put your pine nuts, basil and 2 tablespoons of olive oil and continue to bash until the mixture is broken down and starts going paste like but still has some texture. Add your parmesan and stir through.
- Sift your flour in a large bowl, then add your egg, egg yolk and a generous pinch of salt and pepper.
SWEET POTATO GNOCCHI WITH KALE PESTO AND PINE NUTS | …
From foodmatters.com
5/5 (1)Estimated Reading Time 2 mins
POTATO GNOCCHI WITH PESTO - WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 1 hr 10 mins
POTATO GNOCCHI WITH PESTO - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 4
GNOCCHI WITH PESTO RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 2
KIDS' BAKED POTATO GNOCCHI WITH PESTO RECIPE - BBC FOOD
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Servings 4Category Light Meals & Snacks
POTATO GNOCCHI RECIPE - PAULA WOLFERT | FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrsServings 4-6Published 2021-10-24
- Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer.
- Line a large rimmed baking sheet with paper towels. As soon as the potatoes are cool enough to handle, scoop their flesh into a ricer or tamis and rice the potatoes onto the paper towels in a shallow layer.
- Working over a medium bowl, sift the all-purpose and cake flours with a large pinch of salt. Measure out 4 lightly packed cups of the riced potatoes (1 pound), and transfer the potatoes to a work surface.
- Test the gnocchi dough: Bring a small saucepan of salted water to a boil. Using your hands, form one 3/4-inch round (a single gnocco). Boil the gnocco until it floats to the surface, about 1 minute.
- Line a baking sheet with paper towels. Divide the dough into quarters. Working with one piece at a time, gently roll the dough into a long rope about 1/2 inch wide.
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add half of the gnocchi at a time and boil over high heat until they rise to the surface, then cook for 15 seconds longer.
- For Chestnut Gnocchi, substitute 1/3 cup chestnut flour for the cake flour before forming the gnocchi dough.
PUMPKIN GNOCCHI WITH SAGE-PEPITA PESTO AND ROASTED MUSHROOMS
From more.ctv.ca
Servings 4Total Time 1 hr
- Place the quartered russet potatoes into a pot of cold water. Season with a few good pinches of salt. Bring the russets to a gentle simmer, and cook gently until a knife pierces through with ease.
- Strain the potatoes very well, and return to the pot. Put the pot on low heat for two minutes to dry out the potatoes. While still hot, put the potatoes through a food mill, potato ricer, or simply mash with a potato masher. Let potatoes cool to room temperature.
- Bring a large pot of water to a boil, and season generously. Place potatoes and pumpkin puree into a bowl. Combine gently. Add in flours and salt. Mix gently with a wooden spoon until just combined.
- Pour onto a clean surface and knead by hand until smooth, one to two minutes. Lightly flour your work surface. Roll dough into one-inch logs, and cut into one-inch pieces. Place onto a sheet tray dusted with semolina or more all purpose flour.
HOMEMADE POTATO GNOCCHI { HOW ITALIANS MAKE IT} - ITALIAN ...
From italianrecipebook.com
Servings 8Estimated Reading Time 5 minsCategory PastaTotal Time 48 mins
- Start by washing potatoes and putting them in large pot with cold water. Add salt. Bring potatoes to boil and cook for 30-40 minutes until done.Do a fork test, if the fork goes in smoothly and potato is soft - it’s ready.
- Sift previously measured flour and mound it on your work surface.Make a hole in the center of the mound using your hands or pressing a bottom of a measuring cup.
- Sprinkle some flour over your work surface. Cut off a piece of dough and roll a finger-thick rope, approx. ½ inch thick.
- Once a batch of gnocchi is ready, cover a tray that could go in the freezer with a kitchen towel. Generously sprinkle it with flour. Transfer gnocchi on the tray and put it in the freezer for 20-30 minutes. Once gnocchi start to become hard, take them off the tray and put in freezer zip lock bags.
SWEET POTATO GNOCCHI WITH MINT–PINE NUT PESTO - FOOD & WINE
From foodandwine.com
Servings 6Total Time 50 minsCategory Sweet Potato
- Preheat the oven to 425°. Spread the pine nuts on a rimmed baking sheet and toast until golden brown, about 3 minutes. Transfer the nuts to a work surface and let cool, then chop and transfer to a small bowl. Stir in the mint, lemon zest and juice and ¼ cup of the olive oil. Season the pesto with salt.
- On a large rimmed baking sheet, spread the sweet potatoes in a single layer. Bake until tender, about 20 minutes. Transfer to a food processor and let cool, then pulse until smooth. Scrape the pureed sweet potatoes into a large bowl and stir in the flour, cornstarch and 1 teaspoon of salt.
- Lightly dust a rimmed baking sheet with flour. On a lightly floured work surface, cut the dough into 8 pieces and roll each piece into a 1/2-inch-thick rope, about 15 inches long. Using a knife, cut the ropes into 1-inch pieces. Roll each piece against the tines of a fork to make ridges and transfer to the prepared baking sheet.
- In a large pot of salted boiling water, cook the gnocchi until they rise to the surface, then cook for 1 minute longer. Drain well and transfer to a serving bowl. Toss with the remaining 2 tablespoons of olive oil, then spoon the pesto on top. Sprinkle with thyme leaves and more salt; serve.
BEET & POTATO GNOCCHI WITH KALE PESTO | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Total Time 2 hrs 5 minsCategory Gnocchi & Polenta
- Preheat oven to 325 degrees F. Spread the beet pulp over a parchment lined baking sheet and bake for 20 minutes, turning it over two or three times until dry but not browned.
- Turn the oven up to 375 degrees F. and bake the potatoes until they are fork tender, about 40 minutes.
IDAHO® POTATO GNOCCHI WITH PESTO | IDAHO POTATO COMMISSION
From idahopotato.com
- Boil the potatoes in 2 quarts of water in a covered saucepan until tender. Drain well. Let stand until cool enough to handle. Peel.
- Force the potatoes through a sieve with the back of a wooden spoon, or grate with a small grater.
- Combine the potatoes, 1 tsp. salt, flour, olive oil and eggs in a bowl. Stir until a thick dough forms.
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Estimated Reading Time 2 mins
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