PESTO GNOCCHI WITH CHARRED CHERRY TOMATOES
Tender gnocchi pair perfectly with basil pesto and oven-charred cherry tomatoes for an amazing meal ready to eat in 25 minutes!
Provided by Monica | Nourish + Fete
Categories Main
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Spread cherry tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle lightly with salt and pepper. Toss briefly to coat, then roast for 10-12 minutes, just until tomatoes are slightly charred and a few have burst. Remove from the oven and set aside.
- Meanwhile, boil a large pot of well-salted water and cook gnocchi for 2-3 minutes, just until they float to the surface. Drain and set aside.
- Warm remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms and season lightly with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and softened. Stir in pesto; remove from heat.
- Add gnocchi and tomatoes to the skillet and stir gently. Serve immediately, garnishing with fresh basil and grated Parmesan, as desired.
Nutrition Facts : Calories 480 kcal, Carbohydrate 50 g, Protein 10 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 975 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
PESTO AND TOMATO GNOCCHI
This recipe is adapted from one of my favourite new cookbooks - Rick Stein's Long Weekends. I've adapted it to be more in line with what I wanted to eat than his more traditional recipe, so this is an original recipe, inspired by his. It serves four and should no more than about twenty minutes to make.
Provided by Craig
Categories Mains
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Start by taking the skin off your almonds. Drop them into a bowl of boiling water and leave for a minute or two, then peel off the brown skins with your fingers. Toast the de-skinned almonds in a hot, dry frying pan - keep them moving, you want to colour them, not burn them - and then decant them into your food processor. Put a pot of water on to boil for your gnocchi.
- Use your food processor to turn the almonds into bits the size of breadcrumbs. Chop your garlic and tear up the majority of your basil (leave some to decorate with). Add the garlic and basil into the food processor and pulse a few times to mix. Tip into a bowl and set aside.
- Half your tomatoes and put them into the same frying pan as you toasted your almonds in (cut side down onto the hot pan). Let these cook for minute on a high heat until the tomatoes start to cook then add in the balsamic vinegar. Shake up the pan and let the harshness of the vinegar evaporate and the tomatoes cook a little more (2-3 minutes). Remove from the heat.
- Cook your gnocchi according to its instructions.
- Add your tomatoes into the bowl with the almond mixture, grate most of the parmesan in (leave some to decorate), pour in the olive oil and mix together. Taste and season with salt and pepper as required.
- Drain your cooked gnocchi and pour into the pesto mixture. Stir together and serve garnished with the remaining basil and cheese
GNOCCHI WITH PESTO AND CHERRY TOMATOES
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- DirectionsBring a large pot of water to a boil and cook gnocchi according to package directions, drain and set aside. In a large pan add the olive oil and garlic, cook for 2 minutes on medium heat. Add the cherry tomatoes for cook for 1 additional minute until tomatoes are soft. Add the gnocchi and basil pesto stir well to coat- cook for an additional 2 minutes, season with salt and black pepper. Divide among serving plates and sprinkle with basil and parmesan cheese.
GNOCCHI WITH PESTO SAUCE
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.
Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.
CAULIFLOWER GNOCCHI WITH PESTO AND SUN DRIED TOMATOES
Pull from your freezer, pantry, and refrigerator to make this quick-cooking, deeply satisfying cauliflower gnocchi dish.
Provided by Green Giant
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
- Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
- Serve immediately topped with almonds and Parmesan cheese.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 68.7 g, Cholesterol 11.1 mg, Fat 24.6 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 4.6 g, Sodium 1467.3 mg, Sugar 19.4 g
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