Photo: Hector M. Sanchez; Styling: Sara Quessenberry
Recipe from Real Simple


  • 1 pound gnocchi (refrigerated or frozen)
  • Kosher salt and pepper
  • 1/2 pound green beans, cut into 1/2-inch pieces (about 2 cups)
  • 1 8-ounce container store-bought pesto (about 1 cup)
  • 1/4 cup heavy cream
  • 1/4 cup ricotta


Prep Time:
Other: 10 Minutes

  1. 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 among bowls and top with the green beans, ricotta, and 1/4 teaspoon pepper.

    Substitution: If you can't find gnocchi, try this quick and easy pesto and cream sauce on pasta. Frozen peas are a fine stand-in for green beans.
Sara Quessenberry,
September 2008

Nutritional Information

  • Calories: 631
  • Protein: 22g
  • Carbohydrate: 55g
  • Sugars: 7g
  • Fiber: 6g
  • Fat: 37g
  • Saturated fat: 13g
  • Sodium: 1344mg
  • Cholesterol: 56mg