- 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
- 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
How to Make It
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.