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15 minutes and 5 ingredients. That is all you need to make this simple dinner! Rhut’s been traveling for work lately and my time is usually spent running after Elara cleaning up after her messes. Seriously, today she drew her eyebrows on with a blue marker and then somehow managed to break a square of cheddar cheese into a million tiny pieces and throw them all over the house (that I just got cleaned!). How a tiny little human can cause so much destruction and havoc is beyond me! I can’t take my eyes off of her for one second, leaving little to no time for me to make dinner. Pasta has been my go to all week, from skillet lasagna to this easy ricotta and pesto gnocchi dish!
Feel free to use store-bought pesto to make this even easier and faster! I had some leftover carrot top pesto in the freezer that I used up! You can also add some peas, sautéed mushrooms or other spring veggies to the dish to make it a little healthier if you have more time!
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Ricotta & Carrot Top Gnocchi
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
Ingredients
- 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
