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Fried gnocchi with parsley and walnut pesto

updated

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Ingredients for 2 servings:

  • 2 ports. Gnocchi, approx. 400 – 600 g
  • salt water
  • 1 serving of pesto (parsley and walnut pesto), from the database
  • 1 handful of cherry tomatoes
  • 20 g butter, more or less if needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Cook 2 portions of gnocchi, homemade or from the refrigerated section, in salted water and let it warm. Heat a little butter in a large, non-stick pan. Remove the gnocchi from the water with a slotted spoon. Drain slightly and fry in the butter, taking care not to brown. Halve the cherry tomatoes and fry them, letting them melt. Sort the tomatoes to the side of the pan, pour the pesto over the gnocchi, and mix well. Arrange the gnocchi on plates and scatter the melted tomatoes on top. Serve with a side salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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