PESTO GNOCCHI WITH CHARRED CHERRY TOMATOES
Tender gnocchi pair perfectly with basil pesto and oven-charred cherry tomatoes for an amazing meal ready to eat in 25 minutes!
Provided by Monica | Nourish + Fete
Categories Main
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 480 kcal, Carbohydrate 50 g, Protein 10 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 975 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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