Creamy Pesto Gnocchi

I was not sure what to whip up for dinner tonight. I grabbed my son and walked around the local market until i got some sort of inspiration. As you will find out later this is how i usually get my ideas for my menus. First thing I see when I walk in is fresh basil. Pesto is the first thing that pops up into my head. I know my fiancee loves Gnocchi so I decided to make Creamy Pesto Gnocchi.
      This is pretty easy all you will need to make this is.

1. Heavy Cream or Half and Half
2. Fresh Peeled Garlic
3. Pesto Sauce
4. Chicken or Vegetable Stock
5. Grated Parmesean Cheese
6. S&P ( Salt and Pepper)
7. French Baguette
8. Block of Parmesean
9. Tomato (Diced)
10. Fresh Basil
11. Gnocchi

         This is a real basic recipe. Saute your chopped garlic in some olive oil. Once they start to sweat go ahead and add you cream. In another pot have some water boiling for your Gnocchi. They go ahead and add a little Stock to your sauce. Usually you just have to add in a quarter of the amount compared to your alfredo sauce. Then add your pesto sauce. Let it simmer for a little while then add your grated parmesean cheese. Make sure to add slowly or your sauce will be very gritty. Add your Gnocchi into the water just for about 5 minutes. Strain it and add to your sauce. Just remember that the starch from your Gnocchi will thicken up your sauce also.

      For the French Baguette I cut that into slices and covered the in olive oil Shaved Paremesean and Parsley. Toasted them in the oven for about 8 minutes and they were done. This meal overall is fairly easy. If you want exact measurements just message me and i can tell you or you can just wing it. It is easy and you should be able to knock this out fairly easy.