Tomato Pesto Gnocchi
Tomato Pesto Gnocchi. Gnocchi is my dads favorite and since it’s summer and Father’s Day we’re making a summery roasted tomato pesto gnocchi. It’s loaded with roasted tomatoes, zucchini ribbons, and grilled corn. Then topped with lots of fresh basil and Burrata. And the best part? The gnocchis are homemade so you absolutely cannot beat that. Happy Father’s Day daddy & to all the great dads out there !!
Happiest of Father’s Days to all the great dads !! What are you guys cooking up for Father’s Day?! We are all about a good gnocchi on father’s day. They’re a fancy, they’re decadent, and they’re homemade…so what is there not to love?!
Today we are doing a little gnocchi trio to celebrate my dad. We are doing a blue cheese cream sauce, a tomato sauce, and this roasted tomato pesto sauce. The pesto is great on it’s own, but then load it up with all these other delicious ingredients?! SO SO GOOD you guys. And super summery. You’ve got the roasted tricolored tomatoes, the zucchini ribbons, the grilled sweet corn, the fresh basil leaves, AND burrata. It’s everything summer squeezed into one delicious dish.
Today we are celebrating father’s day at home, but we had a great weekend at the beach with plenty of sunshine. So we absolutely cannot complain. Lots of tan lines, cocktails, and decadent foods to celebrate my amazing dad. Cheers to you daddy !!
Ingredients
2 pints cherry tomatoes
1/3 cup + 2 tablespoons olive oil
salt and pepper
1 garlic clove
2/3 cup walnuts
zest of 1 lemon
1/2 teaspoon red pepper flakes
1/2 cup grated parmesan
1 pound potato gnocchi; homemade or store-bought
1 zucchini; sliced into ribbons
2 ears grilled corn; kernels removed
1 cup fresh basil leaves
8 ounces fresh burrata
Directions
On a baking sheet lined with parchment paper, toss the tomatoes with 2 tablespoons of olive oil, salt, and pepper. Roast in a 400 degree oven for 15 - 20 minutes or until tomatoes burst.
Add half the tomatoes to the bowl of a food processor along with the remaining 1/3 cup of olive oil and walnuts. Process until smooth. Add the lemon zest, red pepper flakes, and parmesan. Process to combine. Season with salt.
Cook the gnocchis. Drain, saving 1 cup of pasta water. Add the gnocchis back to the pot. Add the zucchini and tomato pesto. Toss to combine. Stir in the remaining half of roasted tomatoes, grilled corn, and basil. Add pasta water as needed.
Serve topped with additional basil leaves and burrata.
