Bring a pot of salted water to a boil. Cook the gnocchi according to the package — they’re done once they float, usually in about 2–3 minutes. Drain well.
Melt the Challenge Unsalted Butter Cube in a large skillet over medium heat.
Add the gnocchi and sauté undisturbed for 2–3 minutes to get them crispy on one side. Stir and cook another 2–3 minutes until golden and lightly crisp all over.
Turn off the heat and stir in the pesto. Start with ½ cup and add more to taste.
Serve with a generous sprinkle of Parmesan and fresh basil.
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