I’m a gnocchi eating machine this week! These gnocchi (I still think that word is adorable and I’m going to use it as many times as I can tonight) are fried in olive oil before adding the other ingredients, making them crispy and delicious. It only takes a few minutes and four ingredients to make.
This dish is adapted from a recipe I found a while ago on pinterest from another great blog. I’ve made it a bunch of times now. I used to use potato gnocchi for it, but tried it for the first time tonight with the ricotta gnocchi I made last weekend. Delicious! And, a bit lighter than potato.
Cook the gnocchi by placing carefully in slated boiling water and removing with a slotted spoon when they float to the top. Place cooked gnocchi into skillet with a couple of tablespoons of olive oil. Leave the gnocchi still so they get nice and crisp, and toss them to flip after a few minutes.
When the gnocchi are crispy, add some pesto and some halved cherry tomatoes. I got a mixed heirloom tomato package at Trader Joe’s and got really excited about how pretty they looked.
Aren’t they beautiful?
Saute for a couple of minutes until the tomatoes cook for a bit, then add some goat cheese. Stir so the cheese melts into the sauce.
Transfer to a plate and top with more crumbled goat cheese. Yum, I just ate this and I already want more!
|Pesto Gnocchi with Goat Cheese and Cherry Tomatoes|| |
- Cook gnocchi by placing carefully into salted boiling water and removing with a slotted spoon when they float to the top.
- Saute cooked gnocchi in 2 tablespoons olive oil until crispy.
- Add pesto and tomatoes; cook for a few minutes until tomatoes soften a little bit.
- Add half the goat cheese and stir until it melts into the sauce.
- Serve with more crumbled goat cheese on top.