Ingredients
✓ 1 pound potato gnocchi (store-bought or homemade)
✓ 2 tablespoons olive oil
✓ 1 cup cherry tomatoes (halved)
✓ 1/2 cup basil pesto (store-bought or homemade)
✓ Salt and pepper (to taste)
✓ Fresh basil leaves (for garnish)
✓ Grated Parmesan cheese (for serving)
Instructions
✓ Bring a large pot of salted water to a boil.
✓ Add potato gnocchi in batches, cook until they float and hold together when poked with a fork.
✓ Prepare your pesto sauce and halved cherry tomatoes.
✓ Drain the gnocchi and transfer them to a serving dish or individual plates.
✓ Drizzle the pesto sauce evenly over the gnocchi, ensuring each piece is coated.
✓ Sprinkle halved cherry tomatoes on top for color and freshness.
✓ Garnish with fresh basil leaves and grated Parmesan cheese. Serve immediately.
Notes
Ensure your pan is fully heated before adding ingredients to prevent the gnocchi from sticking. Garnish with fresh basil leaves and grated Parmesan cheese for an extra burst of flavor.
- Prep Time: 10
- Cook Time: 8
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15