Servings: 4 servings
Calories: 400kcal
Equipment
- Large pot
- Large skillet
Ingredients
For the Gnocchi
- 1 pound potato gnocchi the star of the dish, offering a comforting and chewy texture.
For the Sauce
- 2 tablespoons olive oil brings richness to the dish and helps sauté the tomatoes.
- 1/2 cup basil pesto a vibrant and fragrant sauce that ties all flavors together beautifully.
For the Veggies
- 1 cup cherry tomatoes halved, add a pop of sweetness and color.
- salt to taste
- pepper to taste
For Garnish
- fresh basil leaves to brighten the dish with freshness.
- grated Parmesan cheese for a savory, cheesy finish.
Instructions
Steps to Prepare
- In a large pot, bring salted water to a vigorous boil.
- Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Drain well and set aside.
- In a large skillet, gently heat the olive oil over medium heat.
- Add the halved cherry tomatoes to the skillet, sautéing for about 3-4 minutes.
- Toss in the cooked gnocchi with the sautéed tomatoes in the skillet.
- Pour the basil pesto over the gnocchi and tomatoes, gently tossing to combine. Let it cook for an additional 2-3 minutes until everything is heated through.
- Season with salt and pepper to taste.
- Plate up the dish while it's hot, garnished with fresh basil leaves and grated Parmesan cheese.
Notes
Optional: Drizzle with a little more olive oil for an extra dash of flavor!
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 54g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 1.5mg
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