Baked Gnocchi With Carrot Top Pesto
This is my fave quick and easy lunch. I use store bought gnocchi and give it a quick spin in a hot oven. It keeps the gnocchi from getting soggy. If you don't have the carrot top pesto you can also sub in our Spicy Mint Chimichurri.
1 pound potato gnocchi
1 four ounce jar Marshall’s Carrot Top Pesto
¼ cup freshly grated Parmesan cheese
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Bake for 20 minutes, until soft on the inside and crisp on the outside.
-Toss with pesto and top with cheese.