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. Ingredients 1 pound potato gnocchi1 four ounce jar Marshall’s Carrot Top Pesto¼ cup freshly grated Parmesan cheese Instructions - 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.
