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.