Creamy Pesto Gnocchi With Green Beans And Ricotta

• 1 pound gnocchi (refrigerated or frozen)
• Kosher salt and pepper
• 1/2 pound green beans, cut into 1/2-inch pieces (about 2 cups)
• 1 8-ounce container store-bought pesto (about 1 cup)
• 1/4 cup heavy cream
• 1/4 cup ricotta

1. Cook the gnocchi according to the package directions. Drain and return them to the pot.
2. Meanwhile, bring a large saucepan of water to a boil and add 1 tablespoon salt. Add the green beans and cook until tender, 3 to 4 minutes; drain.
3. Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes. Divide among bowls and top with the green beans, ricotta, and 1/4 teaspoon pepper.
4. If you can't find gnocchi, try this quick and easy pesto and cream sauce on pasta. Frozen peas are a fine stand-in for green beans.

kosher salt, green beans, pesto, heavy cream, ricotta

Taken from www.myrecipes.com/recipe/creamy-pesto-gnocchi-with-green-beans-ricotta (may not work)