Gnocchi with Broccoli pesto recipe (Lunch)
Pre-heat the oven to 150 C. Halve all the cherry tomatoes, and set about 250 g of them aside for later. Put the rest into a large baking dish, and then cut the roma tomatoes into wedges and add them to the dish. Drizzle with olive oil, salt and pepper. Bake for an hour. Remove from the oven and let sit for a few minutes. Chop the head of broccoli into rough florets. Put it into a food processor. Toast the pine nuts and pistachios, and add to the food processor along with the basil puree, vinegar, extra virgin olive oil and parmesan. Slice zucchini, and then saute them in a frying pan with a little olive oil, salt and pepper. Add to the baking tray with the cooked tomatoes, and add the fresh tomatoes. Toss around a bit. Add olive oil to the pan, and saute the gnocchi until golden. Add gnocchi to the baking tray, and toss everything to combine.
Click a thumbnail to enlarge:
Add a comment
You must be logged in to add comments. Please log in or register.