|2 servings||calories per servings 490||protein serving 20 g||carbs per serving 52 g||total fat per serving 24 g|
Nashville-based Alfresco Pasta makes a superior gnocchi. Made with potatoes and ricotta, these Italian dumplings are light and airy, yet sturdy enough to feel like a substantial meal. Toss them with bright pesto, summer green beans and sweet Vidalia onion for an easy, satisfying supper.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||7 g|
Fill a small saucepan half full with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Halve and peel onion. Thinly slice 1 half (save remaining half for another use).
• Trim beans. Cut into 2-inch pieces.
• When water boils, add gnocchi. Cook, stirring occasionally, until gnocchi is tender but not mushy, 5-6 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain gnocchi.
While gnocchi cooks, place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beans. Cook, stirring occasionally, until beans are just tender, 2-3 minutes.
Stir in onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Stir in gnocchi and reserved cooking liquid.
• Fold in pesto.
• Divide between 2 plates.
• Top with Parmesan, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...