Gnocchi with Pesto & Cream
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A simple, hearty meal of Northern Italy's infamous potato dumpling. This is an easy, rich way to enjoy fragrant basil pesto... even kids are crazy about it! Ingredients:
Directions:Bring a large pot of water to a boil. Pour the olive oil that floats on top of the pesto bottle in a cup. As this recipe has cream, you won't need that extra oil; keep it to season a salad or to add to your Insalata Caprese. Pour the cream into a skillet large enough to contain the gnocchi, and bring it very gently to a simmer. Then, turn the flame off, and add the pesto and stir. Cook the gnocchi 3 to 4 minutes, until they all float in the boiling water. Pull all the gnocchi out with a sieve and then pour them directly into the skillet. Sauté for one minute. Top with Parmigiano and serve immediately. Serves 4 |

