Cook gnocchi according to package instructions. Reserve a small amount of pasta water when straining.
Mix basil pesto and olive oil together and set aside for plating.
Heat skillet over medium heat, add butter to pan, cook over medium heat while stirring until it starts to brown but not burn. Add chopped garlic quickly and immediately add alfredo sauce and a little pasta water. Simmer for 2-3 minutes until sauce is smooth.
Add cooked gnocchi, grated parmesan, and a pinch of black pepper. Remove to serving plates, drizzle with pesto oil.
Ingredients
1 lb Roma® Gnocchi
1 tsp Roma® Basil Pesto, no nuts
1 tsp Roma® extra virgin olive oil
1 tbsp Nature's Best Dairy® Butter
1 tsp Roma Garlic, chopped
12 oz Roma® Alfredo Sauce
1 tsp Roma® Cheese Grated, Parmesan
1/4 tsp Roma® Table Grind Black Pepper
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
