Lamb Chops With Pesto Gnocchi

• 1 lb potato gnocchi
• 1 tbsp olive oil
• 12 None French-trimmed lamb chops (about 1 1/3 lbs)
• 1/2 cup dry white wine
• 1/2 cup basil pesto
• 1/3 cup light cream
• 2 tbsp fresh small basil leaves

1. Cook gnocchi in a large saucepan of boiling water for 1 min, or until gnocchi floats to the surface; drain.
2. Heat oil in a large skillet on medium heat. Cook lamb for 2 mins each side, or until browned and cooked to desired doneness. Remove from pan. Cover; let stand for 5 mins.
3. Add wine to same pan on high heat; bring to a boil. Reduce heat to low; simmer until the wine has reduced by about one-third. Stir in pesto and cream; simmer until sauce thickens slightly. Add gnocchi; stir until heated through. Season to taste.
4. Serve lamb with gnocchi. Sprinkle with basil.

potato gnocchi, olive oil, lamb chops, white wine, basil pesto, light cream, basil

Taken from recipes-plus.com/api/v2.0/recipes/33926 (may not work)