Pesto Gnocchi

Have you heard of Caesar's Gluten Free Pasta? I had not until 2 weeks ago when one of my readers tweeted about them. Because I am a huge "make from scratch" kinda girl, I tend to be one of the last people to hear about products that make your life easier. That is exactly what Caesar's pasta does. I am trying to slowly teach Taylor how to cook for herself. She is 19 now and will be moving out soon. She does not share the love for cooking like I do. Maybe she will someday, but right now she eats, sleeps, and dreams all things Music. So she is going to need quick options.  Today was 93 degrees. Which means I did not want to be slaving away in the kitchen. I still had enough creative juices flowing that I decided to make Pesto Gnocchi with Caesar's gluten free potato gnocchi. Now I am very familiar with Gnocchi, and I also make it from scratch. You can see the recipe here. So I made theirs, thinking it was going to taste like frozen food. I was wrong. 

Their packaging says it all..." From package to plate in minutes." This meal took me 10 minutes to make. Wide eyed Taylor carefully took one bite. Her eyes closed and she said: "WOW!" So I took a bite. "Wow." Moist, Tender, and Doughy. Just like traditional Italian gnocchi tastes.  If you have not tried their products, you should. Here are some more facts about Caesars gluten free pasta products: 

-All Natural - No Artificial Flavors, Additives, Preservatives, or Artificial Colors
-Contains No Wheat, Barley, Rye, or Oats
-Made with Rice Flour Pasta
-0g Trans Fat
-Microwave & Oven Compatible
-Vegetarian

They have a lot of prepared meals to try also like Stuffed Shells in Marinara Sauce,

Manicotti in Marinara Sauce, Cheese Lasagna, and Vegetable Lasagna. Taylor LOVES the cheese Lasagne!

To sum it up, Caesar's gluten free pasta gets two thumbs up from Taylor and two thumbs up from me. Go grab a bag of Gnocchi from your freezer section and use the recipe below to have a fabulous meal! 

Gluten Free Pesto Gnocchi

adapted from Culinary Arts

Serves 2

1 Bag  Caesar's gluten free potato gnocchi 
2 cups fresh basil leaves, washed and dried
3 cloves garlic
½ cup pine nuts 

½ cup olive oil 
½ cup freshly grated Parmesan cheese
¼ cup freshly grated Pecorino cheese
Kosher salt to taste

Add 6 cups water to a large Stockpot, bring to a boil and add 1 TBSP sea salt and the gnocchi.   The gnocchi is done cooking when it floats to the top. This took about 4 minutes for me. 

Strain the Gnocchi but be gentle, careful not to break the gnocchi up into pieces. 

Make the pesto by combining basil, garlic, pine nuts, and olive oil in a food processor. Pulse until the pesto is blended into a slightly coarse paste. (I do this while the gnocchi is cooking).
Transfer to a bowl and stir in the cheese.
Toss the cooked gnocchi directly with the pesto and serve. 

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