Simple Summer Tomato Pesto + Grilled Corn Gnocchi
Ingredients
The pesto
-
2
pints
cherry tomatoes
-
⅓
cup
olive oil
-
2
tablespoons
olive oil
-
2
cloves
garlic
-
⅔
cup
toasted walnuts
-
1
teaspoon
lemon zest
-
½
teaspoon
crushed red pepper flakes
-
½
cup
grated parmesan
The gnocchi dish
-
16
ounces
potato gnocchi
-
1
zucchini
or yellow summer squash
-
2
ears
grilled corn
-
1
cup
fresh basil
-
6
ounces
feta cheese
-
2-3
poached eggs
poached eggs
Instructions
- Preheat the oven to 400°F.
- Combine cherry tomatoes, 2 tablespoons olive oil, garlic, salt, and pepper in a baking dish and roast for 10-15 minutes until tomatoes collapse.
- Allow the roasted tomatoes to cool slightly, then blend half of them with the remaining olive oil, walnuts, lemon zest, red pepper flakes, and parmesan until mostly smooth.
- Boil the gnocchi according to package directions, reserving ½ cup of pasta water before draining.
- Return the drained gnocchi to the pot, add zucchini, and toss with the pesto and reserved tomatoes, corn, and basil.
- Serve the gnocchi topped with feta cheese and a poached egg, seasoning with salt and pepper.
Nutrition Facts (estimated)
Servings
3
Calories
1020
Total fat
60g
Total carbohydrates
90g
Total protein
30g
Sodium
600mg
Cholesterol
200mg
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