When I was in my early twenties I worked at a darling Italian restaurant. And that, is where I learned to love gnocchi.
Everything there was fresh and delicious. True Italian food. There were veggies and varieties of pasta, and one of my favorite things was to sit down at the end of the evening and enjoy my staff meal. Often, I chose gnocchi. Because, man, if you haven’t experienced one of those perfect little dumplings, you are missing out!
Gnocchi is a doughy dumpling with little ridges that grabs sauce like a boss. They can be a plain pasta flavor or they can be infused with cheese or herbs. Bottom line, they’re is amazing! A real kid pleaser too!
One of our favorite sauces to toss gnocchi with is creamy pesto. Served alongside garlic asparagus and parmesan chicken, you’ve got a hearty meal. Dare I say, worthy of being added to an Italian restaurant’s menu!
PESTO GNOCCHI INGREDIENTS
- 1 package gnocchi (I buy ours at Trader Joe’s)
- 1 pat of butter
- 1/2 cup pesto (I buy ours from Costco’s refrigerator section or make your own)
- 1 cup heavy cream
- 3 tablespoons dry white wine
- Optional: parmesan cheese
DIRECTIONS
Prepare gnocchi according to package directions. It’s fast, like ravioli, which is awesome because this meal can be tossed together when you need dinner ready in a jif.
While gnocchi boils, in a large saucepan, melt butter. Add pesto, heavy cream, and white wine. Whisk until complete combined. Allow it to simmer for 2-3 minutes.
Drain those tender dumplings and add them to the saucepan. Gently toss to coat.
Serve alongside a roasted veggie and protein of your choice. Sprinkle the entire meal with parmesan cheese… because all Italian meals deserve a shake of goodness!
Pesto Gnocchi
Ingredients
- 16 oz gnocchi
- 1 pat butter
- 1/2 cup pesto
- 1 cup heavy cream
- 3 tbsp dry white wine
- parmesan cheese optional
Instructions
- Prepare gnocchi according to package directions. It’s fast, like ravioli, which is awesome because this meal can be tossed together when you need dinner ready in a jif.
- While gnocchi boils, in a large saucepan, melt butter. Add pesto, heavy cream, and white wine. Whisk until complete combined. Allow it to simmer for 2-3 minutes.
- Drain those tender dumplings and add them to the saucepan. Gently toss to coat.
- Serve alongside a roasted veggie and protein of your choice. Sprinkle the entire meal with parmesan cheese… because all Italian meals deserve a shake of goodness!