Description
Gnocchi with Basil Pesto, Fresh Cherry Tomatoes, and Arugula is a delightful dish that brings the essence of summer to your table. This vibrant, flavor-packed recipe combines fluffy gnocchi tossed in aromatic basil pesto, juicy cherry tomatoes, and peppery arugula. Perfect for weeknight dinners or impressing guests, this easy-to-make meal offers a burst of freshness and color with every bite.
Ingredients
Scale
- 1 pound gnocchi (store-bought or homemade)
- 2 cups fresh basil leaves
- ½ cup pine nuts (lightly toasted)
- ½ cup freshly grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- 1 cup cherry tomatoes (halved)
- 2 cups arugula
- Salt and pepper to taste
Instructions
- In a food processor, blend basil leaves, toasted pine nuts, and Parmesan cheese until finely chopped. Gradually drizzle in olive oil while blending until smooth.
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float (about 2-3 minutes). Remove with a slotted spoon.
- In a skillet over medium heat, add halved cherry tomatoes with a splash of olive oil. Cook until softened (about 5 minutes).
- Add cooked gnocchi to the skillet with tomatoes and stir in the pesto until evenly coated.
- Fold in arugula just before serving for added crunch and color.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 440
- Sugar: 2g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg