Gnocchi With Pesto, Green Beans, and Ricotta

Creamy Pesto Gnocchi With Green Beans and Ricotta
 Hector M. Sanchez
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Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1
pound
gnocchi (fresh or frozen)
kosher salt and black pepper
1/2
pound
green beans, cut into 1-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.
  2. 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.
  3. Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes.
  4. Divide  gnocchi among bowls and top with the green beans, ricotta, and ¼ teaspoon pepper.
Sara Quessenberry
August 2008

Nutritional Information

  • Per Serving
  • Calories 631
  • Fat 37 g
  • Sat Fat 13 g
  • Cholesterol 56 mg
  • Sodium 1344 mg
  • Protein 22 g
  • Carbohydrate 55 g
  • Fiber 6 g
  • Sugar 7 g
What does this mean? See Nutrition 101.

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