1-24oz package frozen gnocchi
1/2 c. basil pesto, homemade (see recipe below) or store bought
6 oz roasted red peppers, diced
2 medium roma tomatoes, diced
1/4c. shredded mozzarella (or feta) cheese
1 onion, diced
Bring a medium pot of water to a boil then add your gnocchi. Boil 6-7 minutes. You will know the gnocchi is cooked when they start to float to the top of the water! Drain and set aside.
Warm ~1 tsp oil in a saucepan over medium-high heat, then add the diced onion, garlic and saute 1-2 minutes. Add your roasted red peppers and tomatoes and saute an additional 3-4 minutes. Add in the pesto sauce and simmer approximately 1 min.
Combine your veggies, gnocchi and basil pesto. Note that a little bit of pesto goes a long ways! Sprinkle cheese on top and serve!
Homemade Basil Pesto Sauce
If you've never tried making your own homemade pesto, please do! It's quick, easy, and you can adjust flavors to your heart's desire. Here's the combination I use:
2 c. fresh basil
1/2 c. parmesan cheese
1/2 c. extra-virgin olive oil
1/3 c. pine nuts
3 medium garlic cloves
salt and pepper to taste
Combine all ingredients in a food processor and mix until smooth.
Plenty o' carbs in this one...
Perfect the night before a long run or other extended training session...
Or maybe to fuel a marathon like that one I have coming up ;)
Marathon #5 Here I Come!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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