Gnocchi Pomodoro Panna Pesto

This is a copycat recipe of a fabulous gnocchi dish I got in a restaurant.

As I tasted this delish, I knew that in some way I would bring this to my family. Yes, the decision was right and it was a pleasure to see how much these gnocchi were appreciated.

• Servings: 4
• Time: 30mins if with ready made ingredients
• Difficulty: easy
• Print

Ingredients

Gnocchi

• Gnocchi according to my recipe (https://artandkitchen.wordpress.com/2015/02/02/gnocchi-di-patate-italian-potatoes-dumplings/) or store bough. About 125-150 g per person.

Tomato and Cream Sauce

• 2 tablespoon olive oil
• 1 small onion
• 1 1/2 cups chopped tomatoes (pelati are great as well) or passata)
• 1/2 cup heavy cream
• Salt and pepper to taste

Pesto (alternative store bough), you will need only a few teaspoons of pesto

• 1 cup basil leaves
• 1/2 cup heavy cream
• 1 garlic clove chopped
• 1 teaspoon salt

Additional

• Grilled vegetables, I used zucchini (optional)
• Cream of balsamic vinegar
• Parmesan cheese, thinly sliced, quantity to taste
• Herbs for decoration (optional)

Procedure

1. Prepare the gnocchi according to the recipe, but wail for cooking them
2. For the sauce: fry onions in olive oil until tender, add tomatoes, cream and blend shortly. Adjust to taste with salt and pepper. Keep warm.
3. For the pesto: blend together the ingredients.
4. Check you have the additional ingredients ready. I grilled the zucchini and arranged them on dishes and kept warm in the oven (80°C) until the gnocchi were done.
5. Boil the gnocchi, when they come to the surface they are ready.
6. Drain gnocchi and place them in a bowl. Add as mucho tomatoes sauce as you like and toss well.  You do not need to use all the quantity of tomatoes sauce, only to your taste.
7. Arrange the gnocchi on the plates drop 2-4 teaspoon of pesto around, drizzle some cream of balsamic vinegar, add some slices of parmesan cheese and decorate with herbs
8. Serve immediately still hot.

Author: https://artandkitchen.wordpress.com/