Creamy Pesto Gnocchi

We make pesto when garlic scapes are in season and freeze it. So we cheated and used our frozen pesto.

Mushy, too much chopped garlic

I like to add a bit of lemon zest and juice when I make this. We've cooked this recipe a few times as it's quick and tasty, but personally I feel the sauce to gnocchi ratio is WILDLY off, the gnocchi just drowns in sauce so I don't generally serve all the sauce with it. Still tasty.

Simple & delicious recipe! Will definitely make again.

I made a double recipe so I did part chicken broth, part white wine. I used the Basil pesto I made the other day from the basil I grew this summer. Delicious! Would totally make this again when feeling like I need carbs

I added rotisserie chicken, and a little more heavy cream and chicken broth to make sure there was enough sauce to cover the chicken also.

I subbed in lactose free milk for the cream. Tasted great.

Very, very cheesy! I didn’t use any garlic ( the pesto I used had plenty in it) and used half whole milk, half 1/2&1/2 for the cream. The sauce broke a little, probably because of the dairy change, but this tasted great.