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Gnocchi with Pesto

This is a classic Genovese dish.  Genoa is the home of pesto and it is incomparable when eaten there.

  • 1 pound fresh gnocchi
  • 1/3 cup pesto sauce   
  • 1/3 cup cream
  • 1 ounce oil-stored sun-dried tomatoes, cut into thin slices
  • Heap of grated Parmigiano cheese - to taste
 

Method

Bring 2 1/2 quarts of water to a boil.  When boiling, put in gnocchi, and boil about   3-4 minutes. Drain.

While gnocchi are cooking, put pesto and cream in saucepan and heat over medium-low heat, stirring.

Pour over drained gnocchi and toss well to cat each piece. Garnish with sun-dried tomato strips, and serve  with Parmigiano in a bowl on the table so diners can suit their own taste.

Serves: 4 as first course

Contributor: pat ciesla

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