Meatless Meal
Pesto and Sun-Dried Tomato Gnocchi
Butter Lettuce with Strawberries
Ingredients
- 2 (16-oz) pkg whole wheat gnocchi
- ¼ cup walnuts
- ⅔ cup olive oil, divided
- 2 (8-oz) pkg sliced mushrooms
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
- 1 cup sun dried tomatoes, thinly sliced
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook gnocchi according to package directions; drain, reserving ¼ cup pasta water.
- Toast nuts in a dry skillet over medium heat until fragrant. Cool.
- Meanwhile, heat 2 Tbsp oil in a large nonstick skillet over medium-high heat; add mushrooms. Sauté 8 minutes or until browned and tender.
- Pulse basil, garlic, nuts, lemon juice, salt, and pepper in a food processor or blender until combined. With processor running, pour remaining oil through food chute, blending until smooth.
- Add gnocchi, pesto mixture, tomatoes, and reserved pasta water to mushrooms in skillet. Toss; top with cheese.
Side Dish Ingredients
- 2 (10-oz) pkg butter lettuce blend
- 2 cups sliced organic celery
- 1 cup chopped fresh flat leaf parsley
- 2 cups sliced organic strawberries
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine lettuce, celery, parsley, and strawberries in a large bowl.
- Whisk together vinegar, honey, oil, salt, and pepper; pour over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
555
|
112
|
667
|
| Fat (g) | 31 | 7 | 38 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 15 | 2 | 17 |
| Carb (g) | 60 | 11 | 71 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 858 | 136 | 994 |
| T. Sugs (g) | 5 | 7 | 12 |
| A. Sugs (g) | 0 | 3 | 3 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
