Ingredients
Units
Scale
- 1 package of store-bought gnocchi
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup store-bought pesto
- 1/4 cup heavy cream
- 1/2 cup chicken stock
- Pasta water, as needed for consistency
- 1/2 cup grated Romano cheese
- Leftover pesto meatballs (from a previous meal)
- Extra grated Romano cheese for garnish
Instructions
- Prepare Gnocchi:
- Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions until they float to the surface, indicating they are done.
- Drain the gnocchi, reserving a bit of pasta water, and set aside.
- Sauté Gnocchi:
- In a large skillet, heat the butter and olive oil over medium-high heat.
- Add the boiled gnocchi to the skillet and sauté until they develop a golden-brown crust on the outside, ensuring a crispy texture while maintaining a soft center.
- Create Pesto Cream Sauce:
- In a saucepan, combine the store-bought pesto with heavy cream and chicken stock. Warm the mixture over medium heat, stirring frequently.
- If the sauce is too thick, add a little pasta water until you reach the desired consistency.
- Stir in the grated Romano cheese until it’s fully incorporated and the sauce is smooth.
- Combine Gnocchi and Sauce:
- Add the sautéed gnocchi to the pesto cream sauce, gently tossing to coat each piece evenly.
- Reheat Meatballs:
- If the pesto meatballs are not already warm, heat them in the microwave or in a separate pan until heated through.
- Serve:
- Plate the pesto gnocchi and top with the warmed pesto meatballs.
- Garnish with additional grated Romano cheese and a drizzle of olive oil if desired.
