Friday, November 16, 2018

Crispy Baked Gnocchi and Tomatoes with Brazil Nut Pesto

Gnocchi (aka potato dumplings) are one of the ultimate comfort foods. They are like little potato clouds of goodness! And when you roast them, the outside gets nice and crispy - making them even more delicious. The sweet roasted tomatoes add beautiful color and flavor. 

For the pesto, I decided to use brazil nuts because they are full of healthy fats and antioxidants (and it's a nice change from pine nuts or almonds). 

Serve this as is, or if you're serving it with meat, I recommend filet mignon or grilled chicken breast drizzled with balsamic.

1. Preheat oven to 425.
2. Place gnocchi in a large bowl and cover with boiling water. Let sit for 2 minutes, then drain.

3. Place the gnocchi and tomatoes in a baking dish and coat with olive oil; season with salt and pepper. Bake for 20 minutes.
4. Meanwhile, combine pesto ingredients in a food processor.

5. Scoop gnocchi and tomatoes onto serving plates and top with pesto and goat cheese. Squeeze fresh lemon juice over and serve.



Crispy Baked Gnocchi and Tomatoes with Brazil Nut Pesto
Serves 4

All you need:
1 (12 oz.) package potato gnocchi
2 tablespoons olive oil
10 oz. cherry tomatoes
Salt and pepper, to taste

Pesto
1/2 cup fresh basil leaves
1 1/2 cups baby arugula leaves
3 garlic cloves
1/2 cup toasted Brazil nuts
1/2 cup olive oil
1/3 cup parmesan cheese
Salt and pepper, to taste

2 oz. crumbled goat cheese
Fresh lemon juice, for finishing

All you do:
1. Preheat oven to 425.
2. Place gnocchi in a large bowl and cover with boiling water. Let sit for 2 minutes, then drain.
3. Place the gnocchi and tomatoes in a baking dish and coat with olive oil; season with salt and pepper. Bake for 20 minutes.
4. Meanwhile, combine pesto ingredients in a food processor.
5. Scoop gnocchi and tomatoes onto serving plates and top with pesto and goat cheese. Squeeze fresh lemon juice over and serve.

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