Recipe: Creamy Pesto Gnocchi

Ingredients

1. Boil a large pot of salted water and cook the gnocchi according to package directions, typically for about 2-3 minutes. Reserve ¼ cup of pasta water before draining.
2. In a large non-stick pan, melt the butter over low heat.
3. Stir the basil pesto into the melted butter, then mix in the whipped ricotta until fully combined.
4. Add three tablespoons of reserved pasta water to the sauce, stirring until smooth and creamy. Then, add the cooked gnocchi and coat it in the sauce.
5. Stir in the parmesan and lemon juice until everything is well combined.
6. Serve immediately.

Servings

Calories

314

Total fat

20g

Total carbohydrates

24g

Total protein

12g

Sodium

500mg

Cholesterol

30mg