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EatingWell
Sun-Dried Tomato Gnocchi
Pureed sun-dried tomatoes add a bit of tomato flavor and color to traditional potato gnocchi. Toss them with Bolognese or your favorite marinara sauce.

Ingredients
Directions
Tips
Make Ahead Tip: Toss cooked gnocchi with olive oil and refrigerate in a single layer for up to 2 days. (Or freeze cooked gnocchi in a single layer on a lined baking sheet, transfer to an airtight container and freeze for up to 3 months. Defrost in the refrigerator.) Rehe
Tips
Tip: To get a golden-brown crust on the outside of the gnocchi, cook about one-quarter of a batch of the gnocchi at a time in 1 teaspoon extra-virgin olive oil in a large nonstick skillet over medium-high heat, stirring gently, about 2 minutes.
Nutrition Facts
Serving Size:
1 cup Per Serving:
215 calories; protein 6.6g; carbohydrates 45.7g; dietary fiber 3.2g; sugars 2g; fat 1.1g; saturated fat 0.3g; cholesterol 30.7mg; vitamin a iu 230.3IU; vitamin c 28.3mg; folate 64.8mcg; calcium 40mg; iron 2.6mg; magnesium 4.7mg; potassium 658.8mg; sodium 297.2mg; thiamin 0.2mg.
Exchanges:
3 starch
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