Private Selection Parmesan Gnocchi Description
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Italian
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With Parmigiano Reggiano
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Product of Italy
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Non-GMO
Northen Italian dumplings crafted with potatoes and wheat.
Directions
Cook before eating. Remove from vacuum pack; pour the gnocchi into boiling water. Boil for 2 to 3 minutes or until gnocchi floats. Strain. Refrigerate any leftovers.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3/4 Cup (120 g)
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 180 | |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 1.5 g | 6% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 5 mg | 2% |
|
| Sodium | 480 mg | 21% |
|
| Total Carbohydrate | 36 g | 13% |
|
| Dietary Fiber | 1 g | 5% |
|
| Total Sugars | 1 g | |
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| Includes 0g Added Sugars | | 0% |
|
| Protein | 7 g | |
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| Vitamin D | | 0% |
|
| Calcium | | 6% |
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| Iron | | 2% |
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| Potassium | | 2% |
|
Other Ingredients: Rehydrated potatoes (water, dehydrated potato flakes [potatoes, mono and diglycerides of fatty acids (emulsifier}, natural flavor]), wheat flour, potato starch, parmigiano Reggiano (milk, salt, rennet), rice flour, salt, lactic acid, sorbic acid (preservative).
Contains: wheat, milk. May contain: soy.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Gnocchi in Yogurt-Asparagus Cream Sauce
[vc_row][vc_column][vc_column_text]Consider this gnocchi in cream sauce your latest green-lit comfort meal, where pillowy potato dumplings lounge under a silky asparagus sauce that feels a little like spring showed up in a sweater. Yogurt — or cashews for a vegan option — blends with garlic-sautéed asparagus, peas, spinach and pine nuts to form a velvety cloak. It’s weeknight-easy, family-style friendly, and best enjoyed curled up on the couch while holiday-movie dialogue dances in your head.
Gnocchi in Yogurt-Asparagus Cream Sauce
- 14 oz. potato gnocchi (cooked per package instructions, or homemade gnocchi)
Sauce
- 2 Tbsp. avocado oil
- 5 cloves garlic (minced)
- 12 oz. fresh asparagus (lightly peeled, chopped)
- 1/3 cup frozen green peas
- 1/2 cup baby spinach
- Pinch black pepper
- Pinch sea salt
- 1 tsp. paprika
- 1/3 cup pine nuts
- 1 cup plain organic yogurt (or ½ cup soaked cashews for vegan)
Garnish
- Handful whole peas (cooked)
- Handful asparagus tips (cooked)
- Sprinkle black sesame seeds
- Sprinkle pine nuts
- Sprinkle pomegranate arils
- Sprinkle shredded Parmesan cheese (or nutritional yeast for vegan)
- Using vegetable peeler, lightly peel first layer of skin off asparagus (Note: This will ensure that no woody texture remains.)
In pan on stove over medium heat, heat avocado oil and sauté garlic. Add asparagus, peas and spinach, mix and sauté about 5 minutes, or until asparagus is soft. Stir in salt, pepper and pine nuts. Remove from heat. Reserve some cooked asparagus tips and peas for garnish.
- Transfer to food processor, add yogurt and blend until smooth sauce forms. (Note: Add a little more yogurt, if needed.)
To serve, spoon sauce over cooked gnocchi, garnish with asparagus tips, peas, pine nuts, black sesame seeds and shredded parmesan.
Grab the ingredients you’ll need (and more to explore) from Vitacost.
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