Gnocchi with Parsley Olive Pesto and Cherry Tomatoes
Elevate your weeknight dinner game with this vibrant and flavorful recipe for Gnocchi with Parsley Olive Pesto and Cherry Tomatoes. Tender potato gnocchi is paired with a unique homemade pesto made from fresh flat-leaf parsley, briny green olives, Parmesan cheese, and a hint of garlic and lemon for a zesty twist. Caramelized, oven-roasted cherry tomatoes add bursts of sweetness and tang, perfectly complementing the savory pesto. This quick and easy dish comes together in just 30 minutes, making it ideal for busy evenings without sacrificing gourmet flavor. Serve this comforting yet elegant meal straight from the skillet, and don’t forget a sprinkle of extra Parmesan for a finishing touch. Perfect for fans of Italian-inspired dishes, this recipe offers a fresh and modern take on classic gnocchi.
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Recipe Information
Ingredients
- 500 grams potato gnocchi
- 1 cup (packed) fresh parsley (flat-leaf)
- 0.33 cup pitted green olives
- 0.25 cup grated Parmesan cheese
- 0.25 cup extra virgin olive oil
- 1 large garlic clove
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 250 grams cherry tomatoes
- 2 tablespoons olive oil (for roasting)
- 0.5 teaspoon salt (for tomatoes)
- 0.25 teaspoon black pepper (for tomatoes)
Instructions
Preheat your oven to 200°C (400°F).
Place the cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat and roast in the oven for 15 minutes until they are soft and slightly caramelized.
While the tomatoes are roasting, prepare the parsley olive pesto. In a food processor, combine the parsley, green olives, grated Parmesan cheese, garlic clove, lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
Pulse the ingredients until they are coarsely chopped. With the food processor running, slowly drizzle in the 1/4 cup of extra virgin olive oil until a smooth pesto forms. Set aside.
Bring a large pot of salted water to a boil. Cook the potato gnocchi according to the package instructions (typically 2-3 minutes, until they float to the surface).
Drain the gnocchi, reserving 1/4 cup of the cooking water.
In a large mixing bowl, combine the gnocchi, roasted cherry tomatoes, and the prepared parsley olive pesto. Toss gently to coat, adding the reserved cooking water a little at a time if needed to loosen the sauce.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
