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Creamy Pesto Gnocchi with Green Beans and Ricotta

Photo: Hector M. Sanchez; Styling: Sara Quessenberry
Prep time 10 mins
Other time 10 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.