Sun Dried Tomato Pesto Gnocchi
Quick cooking pasta dish full of fresh summer flavors and vegetables.
Ingredients
- 1 lb pkg Gnocchi
- 1 zucchini
- 1 summer squash
- salt and pepper
- 1/2 tsp Italian seasoning
- 2 Tbsp freshly Grated Parmesan Cheese
- 1/4 cup Sun Dried Tomato Pesto
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Bring a pot of water to a boil. Add a pinch of salt and about 1 Tbsp of olive oil to the pasta water and cook according to package directions. The Gnocchi is done when it floats to the top of the water.
Step 2
Meanwhile wash the vegetables. Slice in half lengthwise and then slice. Heat a large saute pan or wok over medium high heat. Saute the zucchini and squash seasoned with salt and pepper and the 1/2 tsp Italian seasoning.
Step 3
Transfer the Gnocchi with a slotted spoon to the wok and season with a pinch of salt and fresh ground pepper. Grate about 2 Tbsp of Parmesan cheese on top and stir well to mix all of the ingredients. Add the pesto and stir well. When the Gnocchi is coated evenly transfer to a serving bowl and garnish with more Parmesan cheese if desired.
Recipe for Sun Dried Tomato Pesto: http://ahandfulofeverything.blogspot.com/2013/07/sun-dried-tomato-pesto.html
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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