Pesto Parmesan Ricotta Gnocchi Recipe
corn puree, zucchini, charred tomato, mushroom, dried cherries, pine nuts, parmesan
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Ingredients
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Main ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Dice the zucchini and slice the mushrooms. Halve the cherry tomatoes.
- 2
Sauté Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and mushrooms, sautéing until tender, about 5-7 minutes. Add the cherry tomatoes and cook until they begin to char, about 3-5 minutes. Season with salt and black pepper.
- 3
Cook the Gnocchi
In a separate pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
- 4
- 5
Add Cheese
Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and black pepper as needed.
- 6
Serve
Serve hot, garnished with additional pine nuts and Parmesan if desired.