Aquick and easy lunch or dinner that tastes like a meal from an Italian restaurant? 🇮🇹 Gnocchi with Vilgain pesto and mozzarella is just that! A wholesome, protein‑packed bomb that you can make a little differently every time and never get tired of. 🤩
The gnocchi will be ready in 40 minutes, but if you are very skilled, you can make it in 20.
Nutrition (1 serving)
- 480,6 kcal
- 62,6 g carbohydrates
- 18 g fats
- 15 g protein
Per 3 portions
- 500 g gnocchi
- 60 g champignons
- 50 g tomatoes
- 130 g mozzarella
- 75 g pesto genovese
- 40 g cream cheese
- onion
- 1 clove garlic
- 10 g ghee
- tsp himalayan salt
- 1 pinch pepper
- fresh basil
Instructions
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Heat the ghee in a frying pan and fry the finely chopped onion and crushed garlic until golden brown.
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Then add the sliced mushrooms, which are also lightly fried.
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Add a little water, tomatoes, salt and pepper, stir and cover with a lid. Let simmer.
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Then stir in the Lucina or cranberries and pesto.
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Mix everything together and let it simmer for a while.
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Then stir in the cooked gnocchi, mozzarella cut into smaller pieces and fresh basil.
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Mix well, garnish with a basil leaf and serve.
So good taste!
