Gnocchi with Herb Pesto

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
3 main course-servings
Level:
Easy

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
  • HERB PESTO
  • 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
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.

HERB PESTO
  • 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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    Weeknight Cooking

    Not what you're looking for? Try:

    Gnocchi Primavera

    Recipe courtesy of Food Network Kitchen