| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 3 main course-servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 3 main course-servings |
Ingredients
- 6 quarts salted water
- 1 recipe gnocchi
- 1/2 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
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup packed fresh Italian parsley leaves
- 1/2 cup packed fresh basil leaves
- 1/2 cup packed mixed fresh sage, thyme, and marjoram leaves
- 4 garlic cloves, peeled
- 1 cup extra virgin olive oil
- Salt
Instructions
- 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.
- Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste.
- Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep for up to 4 weeks or it may be frozen for up to 3 months.
- Yield: 1 1/2 cups
Reviews
Personal tastes…always involved per eval…this recipe makes texture and flavor that are terrific! The author/chef responsible for this recipe…established Italian pro. Recipe is a keeper for all genuine lovers of gnocchi.
Annie, Fremont, CA
Annie, Fremont, CA
I love this dish…Gnocchi and Pesto go so well together. You may also want to try to add a bit of cream to the sauce for a Gnocchi and Pesto Cream sauce. That is another one of the favorites and I just posted the recipe video up on my site – NoRecipeRequired. Enjoy!!
this is extremly fast and simple.i was marveling at how nice this was.it tastes amazing.i would add less garlic because the flavour from it was a bit harsh.
The hardest part is finding the ingredients for this… I adjusted it slightly – added salt and lowered the amt of oil, but it is AMAZING!!!!!
Great for dipping bread, using as a spread for sandwiches, and pouring over pasta…
ENJOY!