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Potato Gnocchi in Pesto Cream Sauce

5.0(5)

This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!

by Jennibear·published 2009-01-27

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One Dish Meal

Servings

3 , 3 serving(s)

Total time

11 min

prep 1 min

Calories / serving

460 kcal

Ingredients (6)

serves

1 (16 ounce) package gnocchignocchi
1 (8 ounce) package fresh basil pesto (in the refridgerated section of the grocery)basil
1 cup cream (you can also use half and half or milk)cream
1/4 cup grated parmesan cheeseparmesan
1/4 teaspoon saltsalt
1/4 teaspoon pepperpepper

Instructions (1 steps)

01Fill 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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Rich recipe — supports nutrition-aware planning.