Gnocchi loaded with market veggies in our preserved lemon pesto
Short History: Gnocchi goes back to Roman times. They were made from semolina dough, mixed with eggs. Roman legions spread the dish throughout the the European region where they have conquered and it became a peasant delicacy as the gnocchi was inexpensive, easy to prepare, and filling.Gnocchi developed into different variations since then. The most common way to prepare gnocchi today is to combine mashed potatoes with flour, forming balls of dough, with a ight butter sauce with fresh sage. This meal from TVT will provide you with antioxidants, iron, phosphorus, potassium, magnesium, and more!
Reheating Instructions: Add 2 tablespoons of water and warm in a pan over medium
“Chef Jason’s preserved lemon pesto is out of this world! I loved this pairing with the delicate, creamy gnocchi. Please repeat :)” – Linda St. from Scottsdale
“I really liked the gnocchi. Any kind of pasta is high on my list.” – Patricia Mc. from Scottsdale