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Description
This dish features soft gnocchi tossed in a creamy pesto sauce with roasted cherry tomatoes for a delightful Italian meal.
Ingredients
Scale
- 1 pound gnocchi
- 1 cup pesto
- 1 cup heavy cream
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cherry tomatoes with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast tomatoes for 20 minutes until they burst.
- Cook gnocchi according to package instructions, then drain.
- In a pan, combine pesto and heavy cream over medium heat.
- Add cooked gnocchi and roasted tomatoes to the sauce, stirring gently.
- Serve with grated Parmesan cheese on top.
Notes
- Use homemade or store-bought pesto.
- Adjust cream quantity for desired thickness.
- Substitute gnocchi with pasta if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
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