Weeknight Dinner: Gnocchi with Basil Pesto & Roasted Grape Tomatoes

gnocchi with basil pesto



Working full-time, sometimes it’s hard to make a home cooked meal.  When I want to have dinner at home during the work week, I aim to have dinner on the table in 30 minutes or less.  Even though I really don’t like to carbo load, sometimes a quick pasta dish with a nice side salad makes a perfect mid-week dinner.

Gnocchi with Basil Pesto & Roasted Grape Tomatoes

  • 1 lb. store bought gnocchi (I used the brand De Cecco)
  • 1 bunch fresh basil
  • 6 cloves garlic
  • ¼ cup low fat crumbled feta cheese
  • Olive oil
  • ¼ cup vegetable stock
  • Salt
  • 20 grape tomatoes cut in half
  • Grated parmesan

Fill a large pot with water and, with a ¼ teaspoon of salt, bring to a boil.  Add gnocchi and cook until the pasta starts to come to the surface, about three minutes.  Drain and set aside.

Preheat oven to 400 degrees.  Lay the grape tomatoes evenly on a roasting pan and drizzle with olive oil and a pinch or two of salt.  Roast for ten minutes.

In a food processor, combine fresh basil, garlic, feta cheese, ¼ cup olive oil, vegetable stock, and ¼ teaspoon salt.  In a deep pan, warm the basil pesto and toss in cooked gnocchi and roasted grape tomatoes.  Serve immediately with a little grated parmesan on top.



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