Pesto Gnocchi With Charred Cherry Tomatoes Recipes

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PESTO GNOCCHI WITH CHARRED CHERRY TOMATOES



Pesto Gnocchi with Charred Cherry Tomatoes image

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

2 cups cherry tomatoes
2 tablespoons olive oil (divided)
kosher salt
fresh-ground black pepper
16 ounces potato gnocchi
8 ounces white or baby Bella mushrooms (sliced)
1 cup pesto
fresh basil and Parmesan cheese (optional for serving)

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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