Creamy Pesto Gnocchi with Green Beans and Ricotta |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 pound gnocchi (refrigerated or frozen) |
kosher salt and pepper |
1/2 pound green beans, cut into 1/2-inch pieces (about 2 cups) |
1 8-ounce container store-bought pesto (about 1 cup) |
1/4 cup heavy cream |
1/4 cup ricotta |
Directions:
1. 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 tablespoon salt. Add the green beans and cook until tender, 3 to 4 minutes; drain. Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes. Divide among bowls and top with the green beans, ricotta, and 1/4 teaspoon pepper. Substitution: If you can't find gnocchi, try this quick and easy pesto and cream sauce on pasta. Frozen peas are a fine stand-in for green beans.
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