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Photo: Hector M. Sanchez; Styling: Sara Quessenberry Photo by: Photo: Hector M. Sanchez; Styling: Sara Quessenberry

Creamy Pesto Gnocchi with Green Beans and Ricotta

Real Simple SEPTEMBER 2008

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 631
  • Protein: 22g
  • Carbohydrate: 55g
  • Sugars: 7g
  • Fiber: 6g
  • Fat: 37g
  • Saturated fat: 13g
  • Sodium: 1344mg
  • Cholesterol: 56mg
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Creamy Pesto Gnocchi with Green Beans and Ricotta recipe

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