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
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Contains:
Ingredients (7)
Main ingredients
Start Cooking
Prepare the Gnocchi
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Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions.
Prepare the Pesto
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Add basil, garlic, vinegar, and salt into a food processor or blender.
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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.
To Serve
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In a large bowl, add the gnocchi, pesto, and sliced tomatoes.
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Stir to combine, and serve.
Note:
Best served at room temperature.
Variation:
To make dairy, garnish with Parmesan cheese or add fresh mozzarella to the salad.
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