Pesto and Asiago Cream Gnocchi


Such an easy and inexpensive way to treat your taste buds! I picked up all the ingredients from Trader Joes for less than $10 dollars.

– Potato Gnocchi $2

– Jar of Pesto $3 (keeps for a long time when refrigerated)

– Asiago Cheese $3 (cheese is so much cheaper at TJ’s)

To cook the gnocchi, bring water with a tablespoon of salt to a rapid boil. When water is boiling, add gnocchi and let cook for two more minutes after it starts to float of the top. When cooked, drain and set aside.


Screen shot 2012-02-07 at 10.23.46 PM

This is my go to cream based sauce. I swear by Wondra Flour and always keep some on deck. It’s one of my biggest cooking tricks.

– 1 c. milk

– 2 tbsp. of butter

– 2 tbsp. of Wondra Flour

– 1/4 tsp. of salt

– 1/3 – 1/2 cup of grated asiago cheese

– 2 tbs. of pesto

1) Add milk and butter in a saucepan and put burner on a low heat. Allow butter to completely melt and bring pan to a simmer.

2) Slowly add Wondra Flour to the pan while whisking it in. Feel free to add more Wondra Flour if the sauce isn’t thick enough after a few minutes.

3) When the sauce is at a nice consistency, go ahead and add desired amount of asiago cheese. Allow the cheese to melt into the sauce.

4) Mix in the pesto. Then add to gnocchi.

Goes well with a glass of Pinot Noir. Two Buck Chuck of course because I’m so fancy.

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