Pesto Gnocchi with Blistered Tomatoes
Pillowy gnocchi coated in vibrant basil pesto with sweet, caramelized cherry tomatoes.
- Time
- 25 min
- Per serving
- 12g protein
Ingredients
- store-bought gnocchi1 lb
- fresh basil leaves2 cups
- garlic cloves2
- pine nuts1/4 cup
- parmesan cheese, grated1/2 cup
- extra-virgin olive oil1/2 cup
- saltto taste
- black pepperto taste
- cherry tomatoes2 cups
- garlic cloves, minced2
Equipment
- ·large pot
- ·small food processor
- ·large skillet
- ·wooden spoon
- ·colander
Steps
1
Bring a large pot of salted water to a boil and cook gnocchi according to package directions until they float, then cook 1 minute more. Drain and set aside.
2
While water heats, make pesto: pulse basil, garlic, and pine nuts in a food processor until chopped. Add parmesan, then slowly drizzle in olive oil while pulsing until creamy. Season with salt and pepper.
3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant.
4
Add cherry tomatoes and cook 5–7 minutes, stirring occasionally, until blistered and starting to burst.
5
Add cooked gnocchi to the skillet with the tomatoes. Stir in pesto until gnocchi are well coated.
6
Cook 2 minutes more to warm through. Taste and adjust seasoning. Serve immediately, drizzled with extra olive oil and fresh basil if desired.