Ingredients:
16 ounces gnocchi
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
2 tablespoons tomato pesto
3/4 cup milk or cream
salt and black pepper, to taste
fresh basil leaves, torn
vegan parmesan, shredded
Cook the gnocchi and set aside. In a skillet or saucepan, cook garlic in the oil and butter and stir in the pesto and cream. Bring to a simmer and add gnocchi, salt and pepper.
Remove from heat and stir in basil. Garnish with parmesan.
