Pesto Gnocchi with Blistered Tomatoes

Name: Pesto Gnocchi with Blistered Tomatoes
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb gnocchi (fresh or frozen); 2 cups cherry tomatoes; 2 cups packed fresh basil; 3 garlic cloves; 1/4 cup pine nuts; 1/2 cup Parmesan cheese, grated; 1/2 cup olive oil; to taste salt; to taste black pepper; 1 tbsp lemon juice

Pillowy gnocchi coated in vibrant basil pesto and crowned with sweet, caramelized cherry tomatoes.

Time: 25 min
Per serving: 12g protein

Generated food photo of Pesto Gnocchi with Blistered Tomatoes

Ingredients

gnocchi (fresh or frozen)
1 lb
cherry tomatoes
2 cups
fresh basil
2 cups packed
garlic cloves
3
pine nuts
1/4 cup
Parmesan cheese, grated
1/2 cup
olive oil
1/2 cup
salt
to taste
black pepper
to taste
lemon juice
1 tbsp

Equipment

·large pot
·skillet
·food processor
·wooden spoon
·colander

Steps

Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, then 1-2 minutes more. Drain and set aside.

While water heats, make pesto: combine basil, garlic, pine nuts, and Parmesan in a food processor. Pulse until chopped, then slowly drizzle in olive oil until smooth. Season with salt and pepper.

Heat 2 tbsp olive oil in a skillet over medium-high heat. Add cherry tomatoes and cook 6-8 minutes, stirring occasionally, until blistered and soft.

Toss warm gnocchi with pesto until well coated, adding a splash of pasta water if needed to loosen.

Divide pesto gnocchi among bowls and top with blistered tomatoes. Drizzle with tomato pan juices and finish with lemon juice and extra Parmesan.

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