Dairy-Free Gnocchi with Pesto and Cherry Tomatoes

Instructions

1. 1Fill a large pot with water and add the 1/4 teaspoon of salt. Bring the water to a rolling boil over high heat.
2. 2Carefully add the about 450 g of dairy-free gnocchi to the boiling water. Cook for 2-4 minutes, or until the gnocchi float to the surface.
3. 3While the gnocchi cooks, place a large skillet on the stovetop and add the 2 tablespoons of olive oil. Heat the olive oil over medium heat (176.7°C / 175°C).
4. 4Add the 2 cloves of minced garlic and the 1 pint of cherry tomatoes to the heated olive oil. Cook for 5-7 minutes, stirring occasionally, until the cherry tomatoes begin to soften and burst.
5. 5Using a slotted spoon, carefully remove the cooked gnocchi from the boiling water and add them directly to the skillet with the tomatoes and garlic.
6. 6Add the 1/2 cup of dairy-free pesto to the skillet. Gently toss everything together until the gnocchi and tomatoes are evenly coated with the pesto.
7. 7Season the dish with the 1/4 teaspoon of black pepper.
8. 8Serve the dairy-free gnocchi with pesto and cherry tomatoes immediately.

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