Gnocchi With Asparagus & Olives in a Creamy Pesto Sauce

Name: Gnocchi With Asparagus & Olives in a Creamy Pesto Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams asparagus, cut in 1/2-inch pieces on an angle (approximately 2 cups, green beans or peas make a great substitute); 118 milliliters black olives, cut in half (buy a can of pre cut olives and save yourself some time); 454 grams gnocchi (refrigerated or frozen); 59 milliliters heavy cream; 237 milliliters italian seasoned breadcrumbs; 1 lemon, zest of, use the other half thin sliced as a garnish if you want; 2 Tbsps olive oil; 1 medium onion, cut in half and thin sliced (use less onion if you want); 118 milliliters parmesan cheese; 4 servings pepper; 237 milliliters pesto sauce (i used a basil pesto); 79 milliliters ricotta cheese; 4 servings salt (go easy with the salt as the pesto and olives are both salty)

Gnocchi With Asparagus & Olives in a Creamy Pesto Sauce might be just the Mediterranean recipe you are searching for. One serving contains 768 calories, 20g of protein, and 45g of fat. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 20 minutes. A mixture of lemon zest, olives, ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Ingredients

Servings:

227grams

asparagus, cut in 1/2-inch pieces on an angle (approximately 2 cups, green beans or peas make a great substitute)118milliliters

black olives, cut in half (buy a can of pre cut olives and save yourself some time)454grams

gnocchi (refrigerated or frozen)59milliliters

heavy cream 237milliliters

italian seasoned breadcrumbs 1

lemon, zest of, use the other half thin sliced as a garnish if you want 2Tbsps

olive oil 1medium

onion, cut in half and thin sliced (use less onion if you want)118milliliters

parmesan cheese 4servings

pepper 237milliliters

pesto sauce (i used a basil pesto)79milliliters

ricotta cheese 4servings

salt (go easy with the salt as the pesto and olives are both salty)

Recommended wine: Chianti, Trebbiano, Verdicchio

Gnocchi on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.