In a stockpot, bring 4 quarts of water to a boil. Add gnocchi and vegetables. Return to a boil; boil for 2 to 3 minutes, until gnocchi floats to top; drain. Mix pesto sauce with sour cream. Add to gnocchi mixture; toss until coated thoroughly. Serve hot or cold.
This Gnocchi & Vegetable Toss recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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