Pesto Gnocci

Name: Pesto Gnocci
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 package gnocchi; 70 g spinach, roughly chopped; 350 g tomatoes, halved; 3 tbsp vegetarian Parmesan cheese, divided; 1 tbsp basil puree; 1 tbsp walnuts, divided; 1 clove garlic, minced; 1 tsp red pepper flakes (optional, to taste); 2 tbsp butter; 1 tsp + 3 tbsp olive oil, divided; 1 package burrata, drained

by Round Health

2 Servings

35 min

Indulge in a delightful, comforting dish with this Gnocchi with Pesto and Burrata recipe. Perfect for a quick weeknight dinner or a cozy weekend meal, this recipe combines the soft, pillowy texture of gnocchi with the creamy richness of burrata and the fresh, vibrant flavors of homemade basil pesto. The gnocchi is sautéed to golden perfection and paired with juicy tomatoes, spinach, and a touch of red pepper flakes for a hint of spice. The addition of burrata, a luscious Italian cheese with a creamy center, makes this dish irresistibly indulgent. The basil pesto adds a burst of herbaceous flavor, elevating the entire dish with its aromatic freshness. Ready in under 35 minutes, this recipe is a delicious way to enjoy a taste of Italy at home. Serve it up with a side salad or crusty bread for a complete meal that’s sure to impress!

Pesto Gnocci

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Recipe details

Yield 2 Servings
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

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Instructions

Start by making the pesto. In a small bowl, mix the basil puree with 1 tsp olive oil, one-third of the Parmesan cheese, and one-third of the walnuts. Season with salt and pepper, then set aside.
Heat 2 tbsp olive oil in a medium non-stick skillet over medium-high heat. Add the gnocchi, breaking them apart if necessary. Cook until golden, stirring occasionally, for about 1-2 minutes. Remove the gnocchi from the skillet and set aside.
In the same skillet, lower the heat to medium and add 2 tbsp butter and 1 tsp olive oil. Cook until the butter begins to brown, about 20-30 seconds. Add the red pepper flakes, garlic, and tomatoes. Pour in 1/3 cup water and cook for 5-6 minutes, until the tomatoes soften and the liquid thickens. Stir in the remaining walnuts and spinach, cooking until the spinach wilts, about 1 minute. Remove any unpopped tomatoes.
Return the gnocchi to the skillet, stirring to coat in the tomato mixture. Season with salt and pepper. Sprinkle the remaining Parmesan cheese over the gnocchi. Tear the burrata into four pieces and place on top of the gnocchi. Cover the skillet and let warm over low heat for 2-3 minutes until the cheese is melted.
Drizzle the pesto over the gnocchi and burrata. Divide between serving bowls and enjoy!

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