Ingredients

• 2 oz Marino Pesto alla Genovese Sauce with Pine Nuts
• 6 oz cooked Marino Imported Gnocchi
• Butter
• Salt to taste
• Grated Parmesan Reggiano

Directions

To prepare, cook gnocchi according to package directions, drain leaving pasta slightly wet and transfer to large serving bowl. Add butter to pasta; mix in warm (not hot) Marino pesto sauce. Salt to taste. Serve with grated parmesan reggiano.