Pan Fried Pesto Gnocchi with Charred Tomatoes

We can’t eat only cookies during the holiday season, or can we?

This quick and easy weeknight meal is designed for those tired ‘I can’t cook’ days. It also happens to be delicious, gluten-free and vegan (if you’d prefer). Use store-bought pesto for an even faster meal.

GLUTEN-FREE | DAIRY-FREE OPTION | PLANT-BASED | VEGETARIAN | VEGAN OPTION

Pan Fried Pesto Gnocchi

Author: Jen - A Naturally Nu Foodie Recipe

Prep Time: 7 to 9 minutes

Cook Time: 16 to minutes

Total Time: 23 to 25 minutes

Number of Servings: 2

Ingredients:

Walnut Pesto

¼ cup (60 mL) toasted walnuts

1 tbsp (15mL) fresh lemon juice

1 garlic clove

¼ tsp (1 mL) salt

1 cup (240 mL) fresh basil

3 tbsp (45mL) extra virgin olive oil or avocado oil

2 tbsp (30mL) grated parmesan cheese or grated vegan parmesan cheese

Charred Grape Tomatoes

1 tsp (5 mL) extra virgin olive oil or avocado oil

1 (10 oz or 283g) charred grape tomatoes

Pan Fried Gnocchi

1 (17 oz or 500g) package gluten-free gnocchi

1 tbsp (15mL) avocado oil

¼ cup pesto (see recipe above)

1 (10 oz or 283g) charred grape tomatoes (see recipe above)

Salt and pepper to taste

Method:

Walnut Pesto

1. Combine all ingredients in a small food processor. Blend until smooth. Add additional oil for a smoother texture.

Charred Grape Tomatoes

1. Heat cast iron skillet for 5 minutes over high heat.

2. Brush tomatoes with oil. Transfer to a skillet and cook for about 3 minutes or until tomatoes are slightly charred and ready to burst.

Pan Fried Gnocchi

1. Cook gnocchi according to package instructions.

2. Pour oil into a medium frying pan. Pan fry over medium heat for about 4 minutes per side or until gnocchi appears golden brown and crispy.

3. Toss with pesto and water. Combine until pesto sauce coats the gnocchi and appears creamy.

4. Add charred tomatoes and serve warm. Enjoy!

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