Artichoke Pesto Gnocchi
This artichoke pesto gnocchi is a quick and satisfying meal, ready in under 30 minutes. It's packed with vibrant flavors and a lovely tender texture.
Ingredients
- 500 grams potato gnocchi
- 150 grams jarred artichoke hearts in water, drained
- 60 grams fresh basil leaves
- 2 cloves garlic
- 30 grams walnuts
- 30 grams Parmesan cheese, grated
- 0.5 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, finely diced
- 200 grams cherry tomatoes, halved
- 0.25 cup vegetable broth
- 2 tablespoons fresh Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped
Instructions
- First, prepare the artichoke pesto. Drain 150 grams of jarred artichoke hearts. In a food processor, combine the drained artichoke hearts, 60 grams fresh basil leaves, 2 cloves garlic, 30 grams walnuts, 30 grams grated Parmesan cheese, 0.5 cup extra virgin olive oil, 1 tablespoon lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Process until smooth, scraping down the sides as needed. Set aside.
- Bring a large pot of salted water to a rolling boil. Carefully add 500 grams potato gnocchi to the boiling water. Cook according to package instructions, usually for 2-3 minutes, until the gnocchi float to the surface. Once floating, use a slotted spoon to transfer the cooked gnocchi to a colander to drain.
- While the gnocchi is cooking, heat 1 tablespoon extra virgin olive oil in a large skillet or pan over medium heat. Add 1 finely diced medium shallot and cook for 2-3 minutes until it becomes soft and translucent.
- Add 200 grams halved cherry tomatoes to the skillet with the shallot. Cook for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften and burst slightly.
- Pour in 0.25 cup vegetable broth into the skillet. Bring to a gentle simmer and cook for 1 minute, allowing the flavors to combine.
- Add the drained cooked gnocchi and the prepared artichoke pesto to the skillet. Gently toss everything together for 1-2 minutes until the gnocchi is well coated and heated through. Taste and adjust seasoning if needed.
- Serve the artichoke pesto gnocchi immediately. Garnish each plate with a sprinkle of 2 tablespoons fresh grated Parmesan cheese and 2 tablespoons chopped fresh basil leaves.