What you need,
1 pkg. prepared gnocchi
1 tsp. butter
1 tsp. extra virgin olive oil
4 tbsp. pesto homemade or store bought
3-4 tbsp. chicken stock
Fresh cracked black pepper, to taste
1 heaping tbsp. cream cheese spread
1 cup mini bocchini cheese
1 pint cherry or grape tomatoes
Parmesan Cheese for serving
In a pan over medium heat melt the butter and olive
oil. Add the gnocchi and cook for 3-4
minutes per side until golden brown and crisp. Remove the cooked gnocchi to a
plate and set aside.
Add the pesto, chicken stock and cream cheese to the pan. Stir
until smooth and creamy. Add a little more stock if you think the sauce needs
to be a little thinner. Season the sauce to taste with black pepper.
Add the tomatoes to the sauce and let them cook for 5
minutes or so until they start to break open.
Add the gnocchi back to the pan and stir to coat.
Remove from the heat and stir in the bocchini.
Serve right away with a shaving of Parmesan cheese.
Jen of My Tiny Oven
