Creamy Pesto Gnocchi
Mini Gnocchi cooked in a creamy pesto sauce with easy peas and carrots done in 25 minutes.
Servings: 6
Calories: 599kcal
Ingredients
- ½ 1 lb bag baby carrots, thinly sliced
- 2 lbs mini gnocchi (Pastificio G. De Martino at Whole Foods) or regular size gnocchi
- 1 cup frozen peas
- 1 cup heavy cream
- 1 cup pesto, store bought or homemade
- Parmesan, grated for sprinkling, optional
Instructions
- Place the baby carrots in a small saucepan, cover with water and bring to a boil on high heat. Cook for 8-10 minutes, remove from heat, drain and set aside.
- Cook the mini gnocchi according to the package directions. Typically, boil for 2-3 minutes.
- Place the peas in a small microwavable bowl. Microwave for 1 minute. Stir. Microwave for 30 more seconds.
- In a large sauté pan on low heat (heat setting of ~2 out of scale of 10) add the heavy cream. Allow to warm through 2-3 minutes. Add the pesto and stir. Add the gnocchi, carrots, and peas. Stir and allow to warm through 2-3 more minutes. Serve while warm.
Nutrition
Calories: 599kcal | Carbohydrates: 71g | Protein: 11g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 999mg | Potassium: 365mg | Fiber: 9g | Sugar: 9g | Vitamin A: 17239IU | Vitamin C: 13mg | Calcium: 165mg | Iron: 7mg
