Gnocchi With Pesto, Green Beans, and Ricotta

Gnocchi – if you’ve never had them – are known for their soft, pillowy texture. Made with dry potatoes (like russets) and a small amount flour, gnocchi dumplings are typically boiled in salted water until they float, then finished in a simple sauce – like sage and butter.

We recommend that you serve your gnocchi as the first course to another client favorite Pan Seared Scallops with Citrus Glaze.

Gnocchi With Pesto, Green Beans, and Ricotta
Print Recipe
    Servings Prep Time
    4 15 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    4 15 minutes
    Cook Time
    15 minutes
    Gnocchi With Pesto, Green Beans, and Ricotta
    Print Recipe
      Servings Prep Time
      4 15 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      4 15 minutes
      Cook Time
      15 minutes
      Ingredients
      • 2 lb gnocchi
      • 1/2 lb green beans
      • 1 tbsp coarse sea salt plus more to taste
      • 1 cup pesto
      • 1/2 cup ricotta cheese
      • ground black pepper to taste
      • red pepper flakes to taste
      Servings:
      Instructions
      1. Cook the gnocchi according to the package directions. Drain and return them to the pot.
      2. Trim green beans and cut into 1 inch pieces.
      3. Meanwhile, bring a large saucepan of water to a boil and add sea salt. Add the green beans and cook until tender, 3 to 4 minutes; drain.
      4. Add the pesto and ricotta to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes.
      5. Divide gnocchi among bowls and top with the green beans, fresh ground pepper, red pepper flakes, and additional sea salt to taste
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