Ingredients
- 1 lb potato gnocchi
- ½ cup basil pesto
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 4 oz fresh mozzarella
- Pine nuts
- Fresh basil
- Red pepper flakes
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Pan-fry gnocchi in olive oil until golden and crispy on outside, about 5 minutes.
- Push gnocchi aside, add cherry tomatoes and cook until they burst, 3-4 minutes.
- Toss everything with pesto and a splash of pasta water.
- Tear fresh mozzarella over top, scatter pine nuts and basil.
- Finish with pepper flakes and serve immediately.
Timing
Allow roughly 4 minutes of preparation and 11 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.