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Gnocchi with Kale, Cilantro and Cashew Pesto - Dump and Go Dinner

<p>This pesto made with kale, cilantro, and cashews is an affordable, delicious, and healthy alternative to traditional pesto.</p>
4 Servings Recipe By

Ingredients

  • 8 ounces Gnocchi
  • 1/2 cups Cashews, Raw
  • 2 cups Kale, Baby
  • 1 cup Cilantro, Fresh
  • 1 teaspoon mince Garlic, Cloves
  • 1/3 cups Olive Oil
  • 1/2 teaspoons Lemon Juice
  • 1/4 teaspoons Salt
  • 1/2 cups Parmesan Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 473 Calories
  • 32g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 22mg Cholesterol
  • 732mg Sodium
  • 31g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 15g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Prepare gnocchi according to directions on package.
  2. Combine all remaining ingredients in food processor and blend until smooth.
  3. Drizzle over gnocchi.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place gnocchi into indicated number of gallon bags, taking care to save manufacturer’s cooking directions.
  2. Place remaining ingredients in food processor and blend until smooth.
  3. Pour sauce into indicated number of quart bags and place into gallon freezer bag that contains the gnocchi. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook gnocchi according to package.
  3. Warm sauce in microwave and drizzle over gnocchi.

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