I thought this recipe was very good. I bought good quality pesto and used half and half, instead of cream, to cut down on the fat and it worked great. I might use sugar snap peas next time instead of green beans, as I think the flavor would go better with the pesto.
Creamy Pesto Gnocchi with Green Beans and Ricotta
Photo: Hector M. Sanchez; Styling: Sara Quessenberry
Yield: Makes 4 servings
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calories: 631
- Protein: 22g
- Carbohydrate: 55g
- Sugars: 7g
- Fiber: 6g
- Fat: 37g
- Saturated fat: 13g
- Sodium: 1344mg
- Cholesterol: 56mg
- 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
- 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.
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