Basil Pesto Gnocchi

Wow!  This recipe is delicious!!! I went to the store to get pine nuts for a pesto stuffed tomato recipe, and ended up grabbing some whole wheat potato gnocchi as well.  I decided to experiment with the two ingredients and the end result tasted incredible and was high in fiber, too!

Recipe creates 1 serving:

1/2 cup whole wheat potato gnocchi

1 Tbsp butter

4 oz white mushrooms

Juice from 1/2 lemon

1-2 garlic cloves

2 tsp basil puree

1/2 cup kale

1/2 cup spinach

5 cherry tomatoes

1 Tbsp pine nuts

Pepper to taste

Parmesan cheese (if desired)

Boil gnocchi in app. 1 quart of water until the gnocchi rises to the top (app. 4 minutes).

Saute mushrooms in pan with butter.  Add lemon juice, garlic and basil puree and cook for 2-3 minutes.  Add kale, spinach, cherry tomatoes, and pine nuts.  Saute until tomatoes almost burst and kale is wilted.

Mix gnocchi and sauce together.  Add a sprinkle of pepper and/or parmesan cheese if desired.

YUMMY!!!