Gnocchi Alla Genovese Recipe
Homemade potato dumplings with pesto and a touch of cream
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Ingredients
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Cream
Method
Combine and Serve
- 1
Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- 2
Mix with Pesto and Cream
In a large pan, combine the cooked gnocchi with the pesto and heavy cream. Toss gently over low heat until well combined and heated through.
- 3
Serve
Plate the gnocchi and drizzle with additional olive oil or sprinkle with more Parmesan cheese if desired.
