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Pesto Gnocchi Recipe

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This recipe for Pesto Gnocchi is from The Gerstner/Robbins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp olive oil
1 lb green beans (fresh or frozen only, not canned)
1 pint cherry tomatoes
salt
1 package (18 oz) potato gnocchi
1/2 C. pesto
1 C. bite-size cubes of fresh mozzarella
freshly grated Parmesan
Directions:
Directions:
Bring a large pot of water to boil. Add gnocchi and cook according to directions. The gnocchi are ready when they float. While that is cooking, add olive oil and green beans to a skillet and heat on medium heat. Cook for 3 minutes, then toss in the tomatoes and and cook until the green beans are tender (but crisp) and the tomatoes are browned on the outside. Remove from heat. Drain the gnocchi and add to the pan of green beans. Stir in the pesto and mozzarella. Top with the grated Parmesan.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10-12 minutes
Personal Notes:
Personal Notes:
This is a recipe from Eat This Not That. It is a favorite of mine and can be made gluten-free by skipping the gnocchi.

 

 

 

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