This dish was delicious. I really love gnocchi. Especially when it is well cooked. It is like little pillows of potato dough. So good! I also love the different temperatures in this meal, the gnocchi was hot, the beans had cooled so they were room temperature and the ricotta was right out of the fridge so it was cold. It was deliciously awesome.
The only thing I would do differently is to not used store bought pesto. Dan’s pesto is so superior, so maybe I’m spoiled. Do you have a store bought pesto that you like?
Green Beans, Pesto and Gnocchi
adapted from Real Simple
Ingredients:1 lbs gnocchi
salt
pepper
1/2 pound green beans chopped
8 oz of pesto
1/4 cup heavy cream
1/4 cup ricotta
Instructions:
Cook gnocchi according to instructions
Boil water in a large saucepan and add the green beans to cook for 3-4 minutes and drain.
Heat the saucepan with the drained gnocchi over medium heat. Stir in the pesto and cream and cook for about 2 minutes. Top with a dollop of ricotta.
Nutritionals (Serves 4) Cals: 393, Fat: 27, Carb: 33, Fiber: 2, Protein: 7
