Ingredients
Scale
- 12 oz gnocchi (store bought or homemade)
- 1 tbsp olive oil
- 3/4 cup ricotta
- 1/4 cup carrot top pesto
- 6–8 cherry tomatoes, halved
- parmesan cheese (optional)
Instructions
- Bring a medium pot of salted water to a boil. Add gnocchi. Once the gnocchi rises, let it cook for an addition minute. Save 1/4 cup of pasta water and set it aside. Drain the gnocchi and add it back to the pot. Add olive oil, ricotta, carrot top pesto, and salt and pepper to taste to the gnocchi. Gently stir over low heat, until the sauce comes together. Add a couple tablespoons of pasta water if the sauce is too thick. Stir in the cherry tomato halves and sprinkle with parmesan. Serve immediately!
Notes
You can use regular pesto if you don’t have any carrot top pesto on hand!
- Cook Time: 15 minutes
