Ingredients
1/4 cup pesto
1 cup heavy/whipping cream
1/4 cup chicken broth
2 cloves garlic minced
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
Salt & pepper to taste
Instructions
Add the pesto, cream, chicken broth, and garlic to a deep skillet over medium heat. Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes. Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch). Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of chicken broth or cream. Season with salt & pepper as needed and serve immediately.