Potato Gnocchi with Pesto Alfredo Sauce

5 reviews, 4.6 star(s). 75% would make again

Ready in 20 minutes

A quick vegetarian pasta dish


16 ounces Potato gnocchi; cooked as directed
1 pint Heavy whipping cream
1/4 cup Romano cheese; grated
3 tbs Pesto sauce
1 tbs Pignoli; (pine nuts)
2 tbs Extra virginia olive oil

Original recipe makes 3



Add 16 oz. gnocchi to 4 quarts of rapidly boiling slightly salted water. Boil for 3-4 minutes or until gnocchi float to the top while stirring occasionally. Drain in a colander.

In a sauce pan, heat the olive oil. Add pesto sauce and pignoli nuts and cook for 1 minute. Pour the cream into the pan and bring to boil, reduce heat and simmer for 5 minutes. Add the cheese, stirring to prevent lumps. Serve the sauce over the cooked gnocchi.


Can add chopped garlic or shallots to olive oil as it heats

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Calories Per Serving: 701 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

qawsed 2y ago

Flavorful and easy to prepare. A very nice dish that lends itself to variations depending what you have in your pantry.
NanMP 4y ago

Great sauce and super easy to make! It does need some salt however (hence the 4 stars). I also tried it with prosciutto, awesome!!
A1truck 4y ago

[I made edits to this recipe.]
stevemur 9y ago

Can add chopped garlic or shallots to olive oil as it heats [I posted this recipe.]
rameyag 9y ago

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