Community recipe
Pesto Gnocchi with Cherry Tomatoes
Pillowy gnocchi tossed with basil pesto, blistered cherry tomatoes, spinach, and Parmesan.
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- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Difficulty
- Easy
Get ready
Ingredients
- 680 g potato gnocchis
- 1 tbsp olive oil
- 2 cup cherry tomatos, halved
- 140 g baby spinaches
- 0.5 cup basil pesto
- 60 g parmesan cheeses, grated
- 1 lemon, juiced
Make it
Instructions
- 01
Cook the gnocchi
Ingredients: 680 g potato gnocchi. Boil the gnocchi until they float, then drain and reserve a little cooking water.
- 02
Blister the tomatoes
Ingredients: 1 tbsp olive oil, 2 cup cherry tomato, halved, 140 g baby spinach. Heat olive oil in a skillet and cook the tomatoes until blistered. Add the spinach and wilt.
- 03
Toss
Ingredients: 0.5 cup basil pesto, 60 g parmesan cheese, grated, 1 item lemon, juiced. Add the gnocchi, pesto, Parmesan, and lemon juice. Toss with enough cooking water to coat.
