Gnocchi With Pesto, Green Beans, and Ricotta
Serves 4|
Hands-On Time:
10m
|
Total Time:
20m
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
- Cook the gnocchi according to the package directions. Drain and return them to the pot.
- 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.
- Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes.
- Divide gnocchi among bowls and top with the green beans, ricotta, and ¼ teaspoon pepper.
Nutritional Information
- Per Serving
- Calories 631
- Fat 37g
- Sat Fat 13g
- Cholesterol 56mg
- Sodium 1344mg
- Protein 22g
- Carbohydrate 55g
- Fiber 6g
- Sugar 7g
What does this mean? See Nutrition 101.
Quick Tip
If you can’t find gnocchi, tortellini will work. In place of green beans, try adding frozen peas to the pasta pot for the
last 2 minutes of cooking.
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