Pesto And Tomato Gnocchi Food

PESTO GNOCCHI WITH CHARRED CHERRY TOMATOES

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.

PESTO AND TOMATO GNOCCHI

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

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.

CAULIFLOWER GNOCCHI WITH PESTO AND SUN DRIED TOMATOES

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.

GNOCCHI WITH PARSLEY OLIVE PESTO AND CHERRY TOMATOES

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.

GNOCCHI & TOMATO BAKE

Steps:

• Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
• Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
• Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
• Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
• Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.