Potato Gnocchi and Spinach Alfredo With Sundried Tomato Drizzle Recipe

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Potato Gnocchi and Spinach Alfredo With Sundried Tomato Drizzle
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Ingredients:

Directions:

  1. Combine sundried tomato and pesto in small bowl. Refrigerate until later.
  2. In large mixing bowl combine potatoes, flour, salt and egg. Mix until combined. Knead until mixture comes together into dough. Divide into 4 parts. Roll each part into log 1/2 inch wide. Cut into bite-size portions. Make an thumbprint in each portion. Cook in batches in boiling water until each dumpling floats to top. Remove with slotted spoon.
  3. In large skillet over medium high heat, saute spinach in olive oil until wilted. Season to taste with salt. Stir in alfredo sauce and heat until hot. Remove from heat and stir in parmesan cheese.
  4. To serve, spoon over potato gnocchi. Drizzle with pesto.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 381.72 Kcal (1598 kJ)
Calories from fat 158.64 Kcal
% Daily Value*
Total Fat 17.63g 27%
Cholesterol 133.82mg 45%
Sodium 475.52mg 20%
Potassium 625.37mg 13%
Total Carbs 40.78g 14%
Sugars 2.71g 11%
Dietary Fiber 3.37g 13%
Protein 15.11g 30%
Vitamin C 20.9mg 35%
Iron 2.6mg 14%
Calcium 197.2mg 20%
Amount Per 100 g
Calories 204.11 Kcal (855 kJ)
Calories from fat 84.83 Kcal
% Daily Value*
Total Fat 9.43g 27%
Cholesterol 71.56mg 45%
Sodium 254.27mg 20%
Potassium 334.39mg 13%
Total Carbs 21.81g 14%
Sugars 1.45g 11%
Dietary Fiber 1.8g 13%
Protein 8.08g 30%
Vitamin C 11.2mg 35%
Iron 1.4mg 14%
Calcium 105.5mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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