Caprese Gnocchi With Pesto Genovese Recipe
Make Caprese Gnocchi With Pesto Genovese Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gnocchi
Pesto Genovese
Method
Gnocchi Preparation
- 1
Cook the Gnocchi
In a large pot of boiling salted water, cook the potato gnocchi according to package instructions until they float to the surface (usually 2-3 minutes).
- 2
Prepare the Vegetables
While the gnocchi is cooking, halve the cherry tomatoes and set aside. Drain the cooked gnocchi and set aside.
- 3
Combine Ingredients
In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until golden brown. Add the cherry tomatoes, fresh basil leaves, and season with salt and black pepper. Toss gently to combine.
- 4
Add Mozzarella
After a couple of minutes, add the mozzarella balls to the skillet and stir until they begin to melt slightly.
Pesto Genovese Preparation
- 5
Blend the Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, garlic clove, and grated Parmesan cheese. Pulse until a coarse mixture forms.
- 6
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt to taste.
- 7
Combine Pesto with Gnocchi
Once the pesto is ready, pour it over the gnocchi mixture in the skillet and gently toss to coat everything evenly.