Gnocchi with Pesto and Cream

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This is an easy, rich way to enjoy pesto... and kids are crazy about it.

Ingredients:

• 1 lb of DeLallo Potato or DeLallo Tri-Color Gnocchi
• 1 6.5oz jar of DeLallo Pesto
• 6 ounces of fresh cream
• 1 ounce of Parmigiano Reggiano

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, then add some parmigiano and serve immediately.

Serves 4 Send to friend Printer-friendly version