By DateMay 2, 2006 4:20 pm
BTW… I’m not ignoring people. I just now realized I had comments to push on through! Oops!
Caponata and Spinach Gnocchi Bento
I put the leftover capponato and spinach gnocchi in with some tangerines and a basic lettuce and tomato salad. Produce gets delivered today so I’m low.
NUTRITION FOR ENTIRE BOWL PLUS 1 tbs ginger dressing
(63% carb | 8 % protein | 19% fat)
Calories: 482
Fat: 17 g
Saturated Fat: 3 g
Carbohydrate: 71 g
Fiber: 120 g
Protein: 11 g
Caponata and Spinach Gnocchi (4 cups)
We all crashed after work and we probably would have kept right on sleeping if I hadn’t had to wake up to use the bathroom! Exhausting day for all of us.
This one is going to need some work. I used Alessi brand caponata and it was too salty and too strong on the olives. Julia disliked it. I’m going to have to eat the rest of this by myself but I’m not crazy about it either. Paul refuses eggplant in any way — "too squishy."
I need to try it again with a different brand of canned caponata or just go with fresh made the next time I make it because I do like potato gnocchi and I’d like new ways to fix it.
Though I can’t argue with the time — It was very fast fix and while I added the spinach, it came from Donna Klein’s PDQ Vegetarian cookbook. When I’m trying to make some at 10 PM at night, that’s the way to go.
NUTRITION PER CUP SERVING
Calories: 268
Fat: 5 g
Saturated Fat: 1 g
Carbohydrate: 47 g
Fiber: 6 g
Protein: 7 g
