Gnocchi potato dumplings become a fresh pasta salad when paired with homemade pesto and juicy tart tomatoes. The optional Parmesan cheese takes this dish over the top.
Pesto Gnocchi with Tricolor Tomatoes
- Cooking and Prep: 30 m
- Serves: 6
Prepare the Gnocchi
Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions.
Prepare the Pesto
Add basil, garlic, vinegar, and salt into a food processor or blender.
With the processor running on low- medium speed, pour the olive oil in, in a steady stream and continue to process until well blended. You may need to stop the processor to scrape down the sides a couple times.
In a large bowl, add the gnocchi, pesto, and sliced tomatoes.
Stir to combine, and serve.
Best served at room temperature.
To make dairy, garnish with Parmesan cheese or add fresh mozzarella to the salad.
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