Creamy Pesto Gnocchi with Green Beans and Ricotta

Photo: Hector M. Sanchez; Styling: Sara Quessenberry

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 10 Minutes

Nutritional Information

Calories 631
Protein 22 g
Carbohydrate 55 g
Sugars 7 g
Fiber 6 g
Fat 37 g
Satfat 13 g
Sodium 1344 mg
Cholesterol 56 mg

Ingredients

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

Preparation

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.

Note:

Sara Quessenberry,

September 2008