Creamy Pesto Gnocchi with Green Beans and Ricotta (I subbed peas)
Creamy Pesto Gnocchi with Green Beans (Peas) and Ricotta
Prep Time: 10 minutes
Total Time: 20 minutes
1 Lb gnocchi (refrigerated or frozen)
Kosher salt and pepper
1/2 lb. green beans (I used peas)
1 8oz container store-bought pesto (about 1 cup)
1/4 c heavy cream
1/4 c ricotta
Cook the gnocchi according to the package directions. Drain and return them to the pot.
Meanwhile, bring a large saucepan of water to a boil and add 1 Tbsp salt. Add the green beans (peas) and cook until tender, 3-4 minutes; drain.
Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2-3 minutes. Divide among bowls and top with the green beans (peas), ricotta, and 1/4 tsp pepper.
Yield: 4 servings
From Real Simple September 2008
Ken's rating: ****1/2
Chalsea's rating: ****1/2
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