Gnocchi With Parsley Olive Pesto And Cherry Tomatoes

1. 1

   Season the tomatoes with salt and pepper.

2. 2

   Place the cherry tomatoes, cut side up, under a hot griller/broiler.

3. 3

   Cook until just softened and lightly blackened, about 10 minutes.

4. 4

   Combine the olives, parmesan, garlic and parsley in a food processor.

5. 5

   Blend until roughly chopped.

6. 6

   Slowly add the olive oil whilst blending and blend until just combined.

7. 7

   Cook the gnocchi, according to package directions.

8. 8

   Toss together with the pesto and 1 tablespoon of the gnocchi cooking water to coat gnocchi.

9. 9

   Serve topped with the hot tomatoes and extra shaved parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.