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:

• 1 (1-pound) package DeLallo Potato or Tri-Color Gnocchi
• 1 (6.5-ounce) jar DeLallo Pesto
• 6 ounces fresh cream
• 1/2 cup grated 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. Top with Parmigiano and serve immediately.

Serves 4 Send to friend Printer-friendly version