Gnocchi With Parsley Olive Pesto And Cherry Tomatoes Food
GNOCCHI WITH PARSLEY OLIVE PESTO AND CHERRY TOMATOES
Make and share this Gnocchi with parsley olive pesto and cherry tomatoes recipe from Food.com.
Provided by dale7793
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Season the tomatoes with salt and pepper.
- Place the cherry tomatoes, cut side up, under a hot griller/broiler.
- Cook until just softened and lightly blackened, about 10 minutes.
- Combine the olives, parmesan, garlic and parsley in a food processor.
- Blend until roughly chopped.
- Slowly add the olive oil whilst blending and blend until just combined.
- Cook the gnocchi, according to package directions.
- Toss together with the pesto and 1 tablespoon of the gnocchi cooking water to coat gnocchi.
- Serve topped with the hot tomatoes and extra shaved parmesan.
Nutrition Facts : Calories 312.2, Fat 29.2, SaturatedFat 4.7, Cholesterol 4.4, Sodium 111.8, Carbohydrate 10.8, Fiber 3.8, Sugar 5.3, Protein 5
PESTO PASTA WITH TOMATOES AND PINE NUTS
This is just something I have made forever. It's a last minute throw it together thing that always tastes great. Some hot bread, a bottle of good wine, a couple of friends and you've got the makings for a memorable evening.
Provided by bayou-mimi
Categories Spaghetti
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the pesto, in a food processor or blender, finely chop basil,parsley, parmesan cheese, garlic ,salt and the 1/4 Cup of pine nuts.
- Add the olive oil and vinegar.
- Blend until it's the consistency of creamed butter.
- Toss warm pasta with pesto using as much or as little pesto as you prefer, but make sure to coat the pasta.
- Add chopped tomatoes, tossing well.
- Salt & pepper to taste.
- Serve in your favorite pasta bowl with toasted pine nuts.
- To toast the pine nuts, lightly brown them in your toaster oven or in a little olive oil until golden.
Nutrition Facts : Calories 563.3, Fat 28.5, SaturatedFat 4.7, Cholesterol 7.3, Sodium 526.3, Carbohydrate 62.4, Fiber 4.3, Sugar 3.5, Protein 15.6
GREEN BEAN PARSLEY PESTO GNOCCHI
Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute supper, that's ideal for busy weeknights
Provided by Esther Clark
Categories Dinner, Supper
Time 13m
Number Of Ingredients 8
Steps:
- Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.
- Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.
Nutrition Facts : Calories 578 calories, Fat 39 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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