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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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 3|
|Calories from Fat: 655 (93%)|
|Amt Per Serving||% DV|
|Total Fat 72.8g||97 %|
|Saturated Fat 41g||205 %|
|Monounsaturated Fat 25g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 237mg||73 %|
|Sodium 291mg||10 %|
|Potassium 139mg||4 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.2g|
|Protein 9.3g||13 %|
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Calories per serving: 701
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