Gluten-Free Gnocchi with Pesto and Cherry Tomatoes

Instructions

1. 1Fill a large, heavy-bottomed pot with water and add the 0.5 teaspoon of salt. Bring the water to a rolling boil over high heat.
2. 2Carefully add the about 450 g of gluten-free gnocchi to the boiling water. Cook for 2-3 minutes, or until the gnocchi float to the surface of the water.
3. 3While the gnocchi are cooking, use a knife to cut the 1 pint of cherry tomatoes in half.
4. 4In a 25.4 cm skillet, heat the 1 tablespoon of olive oil over medium heat, about 175°C.
5. 5Add the halved cherry tomatoes to the hot skillet. Cook for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften and wrinkle slightly.
6. 6Once the gnocchi are floating, use a slotted spoon to carefully remove them from the boiling water and add them directly to the skillet with the softened cherry tomatoes.
7. 7Add the 0.5 cup of pesto to the skillet. Gently toss the gnocchi and cherry tomatoes with the pesto until everything is evenly coated.
8. 8Season the gnocchi and tomato mixture with the 0.25 teaspoon of black pepper. Stir gently to combine.
9. 9Serve the gluten-free gnocchi with pesto and cherry tomatoes immediately.

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