Potato Gnocchi in Pesto Cream Sauce

Recipe by Jennibear
READY IN: 11mins
SERVES: 3
YIELD: 3
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package gnocchi
  • 1
    (8 ounce) package fresh basil pesto (in the refridgerated section of the grocery)
  • 1
    cup cream (you can also use half and half or milk)
  • 14
    cup grated parmesan cheese
  • 14
    teaspoon salt
  • 14
    teaspoon pepper
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DIRECTIONS

  • Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!
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