Description
Gnocchi with Basil Pesto, Fresh Cherry Tomatoes, and Arugula is a delightful culinary experience that combines fluffy potato dumplings with vibrant basil pesto and juicy tomatoes. This easy-to-make dish bursts with fresh flavors, making it perfect for weeknight dinners or special gatherings. With a beautiful presentation and comforting taste, it’s sure to impress family and friends alike.
Ingredients
Scale
- 1 lb gnocchi (store-bought or homemade)
- 1 cup basil pesto (fresh or high-quality store-bought)
- 1 cup cherry tomatoes, halved
- 2 cups arugula
- ½ cup Parmesan cheese, freshly grated
- 2 tbsp olive oil (for sautéing)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil. Add gnocchi and cook until they float to the surface (about 2-3 minutes). Drain.
- In a skillet, heat olive oil over medium heat. Sauté halved cherry tomatoes for about 5 minutes until soft.
- Stir in basil pesto and cook for an additional minute until fragrant.
- Add cooked gnocchi to the skillet and gently toss to coat with the pesto and tomatoes.
- Fold in arugula until just wilted (about 30 seconds).
- Serve hot, drizzled with more olive oil if desired, and sprinkle with Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg