Saturday, August 11, 2012

Pesto Gnocchi with Green Beans & Ricotta

The house we rent is situated directly behind an elementary school, which I thought would be great when we were looking at it, but now having lived here almost a year, I can tell you that I rue the day school starts up again.

I have not missed the dulcet tones of screaming children morning, recess, and mid-afternoon (aka nap time). Why is there so much screaming? I do not understand.

But I digress...

We are on the hunt for the right house for us to buy, which is freaky to me. As crazy as it might sound, I have really enjoyed being a renter. (Probably largely because I'm not the responsible party if something breaks, etc.) I'm scared of the responsibility and, quite frankly, the gigantic burden of debt that is a mortgage. But I guess we can't put it off much longer -- a house-hunting we will go!

When I'm feeling overwhelmed, not even cooking brings me much solace, so we need things that don't require time or energy in order to get tummies filled. And everyone needs a few more of those kinds of recipes to tuck in their back pocket.

This is one of those quick meals that makes it onto the regular rotation around these parts, mostly because it's so satisfying and simple. Plus, I'm obsessed with pretty much every ingredient in it. Especially now, when fresh green beans are in season and can be found on the cheap! And, as I mentioned once before, it comes together in about 15 minutes.

Yes, that is correct. Move over, Rachael Ray.

Pesto Gnocchi with Green Beans & Ricotta

1, 16 oz. pkg. (1 lb.) dried gnocchi
1 lb. green beans, washed and cut into 2" pieces
1.4 c. prepared pesto
1/4 c. cream (or evaporated milk, if you prefer to lighten it up)
lowfat ricotta cheese
salt and pepper to taste

Bring a large pot of water to boil over high heat. Add gnocchi and green beans. Cook 4-5 minutes, or according to directions on gnocchi package. Drain well. Meanwhile, combine pesto and cream in a small saucepan over low heat until just heated through.
Toss gnocchi and green beans in the pesto cream sauce. Divide among serving bowls, and top with a healthy scoop of ricotta and a sprinkling of salt and pepper.
Serves 4.


1 comment :

  1. Love this and love pesto. Have just shared on facebook, pinterest and twitter.


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