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Parve
Easy
30 Minutes
Diets 
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.
1 (16-ounce) package Bartenura Gnocchi
2 cups fresh basil, cleaned, and hard stems removed
5 cloves garlic
1 teaspoon Kedem White Wine Vinegar
1/2 teaspoon salt
1/2 cup Bartenura Olive Oil
1 pint tricolor tomatoes, cleaned and halved
Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions.
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.
Sponsored by Bartenura
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