Gnocchi with Fresh Mozzarella, Grape Tomatoes & Pesto

For your Shopping Cart:

Put a fresh twist on this hearty, warm Italian dish. Tossing these light and airy potato dumplings with mozzarella, grape tomatoes and rich green pesto is certainly a recipe for success! It is the perfect summer dish packed with the freshest ingredients. 

Ingredients:

• 1 (1-pound) package DeLallo Gnocchi
• 1/4 cup of DeLallo Pesto
• 1/4 cup of DeLallo Extra Virgin Olive Oil
• 3 cups of fresh cherry tomatoes
• 2 cups of mini fresh mozzarella balls 

Directions:

In a large sauce pan, bring 4 quarts of water to boil. Gently place the gnocchi into the boiling water and cook for about 3 to 4 minutes, or until they all float to the surface of the water. Reserve 1/2 cup of cooking water for finishing. Drain the gnocchi and set aside. 

Meanwhile in a mixing bowl, whisk together olive oil and pesto until well combined. Add cherry tomatoes, mozzarella and pesto mixture to the bowl with gnocchi and reserved pasta water if needed to coat. Serve warm. 

Serves 4 to 6 Send to friend Printer-friendly version