Gnocchi in pesto cream sauce

Ross and I first tried gnocchi (no-kee) while at Pisa, Italy. After touring the Leaning Tower, shopping the local venders and taking lots of pictures we went into this quaint little cafe that looked exactly as you would expect...red table clothes, vines on trellises, little flowers on the tables....so cute....I ordered the gnocchi in a pesto cream sauce.

Gnocchi is a little potato pasta dumpling. It is soooooo good and very versatile! After we got back from Italy we looked for it in stores everywhere. I finally found it at World Market, but now you can get it at Target too! It only takes 2-3 minutes to cook and it is imperative that you do not overcook it!! Boil your big pot of salted water. Drop in gnocchi. As soon as they start floating to the top they are done! Take them out! Hurry, hurry! You don't want them to overcook because they start to fall apart and get starchy.

Here is my rendition of the dish that we tried in Pisa.

You will need:
**I'm not giving any measurements b/c it depends on how much gnocchi you want to cook**
Half and half cream or whole cream...up to you
Basil pesto...I use Classico brand...you can get it anywhere
Salt and pepper to taste
Red pepper flakes (optional)
Grated Parmesan cheese
Gnocchi

Directions:
Simmer cream over low heat in saucepan. Add several heaping tablespoons of pesto. Sprinkle in Parmesan cheese. Stir and taste. Do you need to add salt/pepper/red pepper flakes? Now would be a good time. Stir until cheese is nicely mixed in and smooth. Voila! You are done. Now, cook and drain your gnocchi (remember not to over cook it! only 2-3 minutes is all it takes). Mix together sauce and pasta. Enjoy!


Here's a picture of me, just moments before devouring a huge plate of gnocchi in pesto cream sauce!