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

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.

Ratings & Reviews

MarloM's Review

ehighland
December 21, 2014
Was ok. Added broccoli,red pepper and nuts. Also sub half & half for cream. Kids didn't like ricotta. Might sib goat cheese next time. DD really liked it.

ehighland's Review

MarloM
June 04, 2010
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.