Instructions

• Bring a large pot of salted water to a boil. Add the 16-ounce package of potato gnocchi and cook according to package instructions. Before draining, reserve 1 cup of the cooking liquid, then drain the gnocchi.
• While the gnocchi cooks (or immediately after draining), heat 2 tablespoons butter in a large skillet over medium heat until melted.
• Add the drained gnocchi to the skillet and cook, stirring occasionally, for about 1 minute to warm and lightly brown the gnocchi.
• Remove the skillet from the heat. Stir in ½ cup basil pesto, tossing the gnocchi to coat evenly. If the sauce seems too thick, add some of the reserved cooking liquid a little at a time until you reach the desired consistency.
• Taste and season with kosher salt as needed.
• Divide the pesto gnocchi among shallow bowls, top with freshly grated Parmesan cheese and freshly ground black pepper, and serve immediately.