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Gnocchi with pesto

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Ingredients for 2 servings:

  • 1 jar pesto
  • 250 g gnocchi, from the refrigerated section
  • 2 cups of cream
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Bring the cream to a boil in a non-stick pan over high heat and add the gnocchi. Add pesto if desired (I usually use 2-3 tablespoons). Cook the gnocchi until the sauce is creamy, preferably over medium heat, stirring occasionally. Variation: Use Gorgonzola instead of pesto. Simply melt it in the cream and add less salt, as the Gorgonzola is quite salty.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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