Gnocchi with herb pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | quarts | Salted water |
| 1 | Recipe gnocchi | |
| ½ | cup | Chicken stock or reserved gnocchi cooking |
| ; water | ||
| 3 | tablespoons | Unsalted butter |
| 1 | cup | String beans |
| 6 | tablespoons | Herb Pesto; (recipe follows) |
| Salt and pepper | ||
| ½ | cup | Freshly grated Parmigiano-Reggiano cheese |
Directions
Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot.
Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. Add the beans and pesto and season with salt and pepper to taste. Bring to a boil and remove from the heat.
Remove gnocchi from the water and add to the skillet. Heat through until coated with the sauce. Remove from heat and stir in the cheese. Serve immediately.
Yield: 3 main course-servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9285 Converted by MM_Buster v2.0l.