Pesto Gnocchi with Tomatoes
Quick gnocchi with homemade basil pesto and fresh cherry tomatoes.
- 25 min
- 833 kcal / serving
- easy
- vegetarian
- Protein
- 20.8 g
- Fat
- 44.4 g
- Carbs
- 89.7 g
Contains: gluten, milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500 g gnocchi
- 200 g cherry tomatoes
- 45 g fresh basil
- 20 g pine nuts
- 50 g Parmesan
- 6 tbsp olive oil
- 2 cloves garlic
- Salt and pepper
Method
- For the pesto toast the pine nuts in a dry pan until golden and let them cool.
- Set aside a few basil leaves for garnish. Blitz the remaining leaves with the pine nuts, 1 garlic clove, 20 g grated Parmesan and 4 tbsp olive oil in a small chopper or pound in a mortar. Season with salt.
- Cook gnocchi in salted water according to package instructions and drain, reserving a little cooking water.
- Halve cherry tomatoes, finely chop the second garlic clove.
- Heat 2 tbsp olive oil in a pan and briefly fry the garlic.
- Add tomatoes and fry for 2–3 minutes until slightly softened.
- Add gnocchi and pesto and toss everything together. If it is too thick, add 1–2 tbsp cooking water.
- Serve with the remaining Parmesan and basil.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free