Even as a chef, I am too lazy to make my own potato gnocchi, regardless if I am at home or on the road. As with a quality dried pasta, there are now decent potato gnocchi ready to cook that are quick, easy and tasty. Ready in literally minutes, this is a favourite filling meal when I have had a long day on the road.
500g potato gnocchi
1 small jar basil pesto
1 tray cherry tomatoes
- Heat a drizzle of oil in a pan over high heat. Add whole tomatoes, season with salt and cook for 3-4 minutes or until the skins have started to blister. Remove and set aside.
- Bring a large pot of water to the boil, add gnocchi, cook according to directions and drain well.
- Return pan with tomatoes to a medium heat, add pesto and gnocchi and stir to heat through.
- Divide between plates and season with plenty of black pepper.
- Gnocchi is cooked as soon as it floats to the top of the pot. Keep a careful eye on it as over-cooked gnocchi will be gummy in texture and unpleasant to eat
- If pesto is unavailable, toss gnocchi through the warmed tomatoes with a drizzle extra of olive oil and sprinkle with dried Parmesan
- Any stir-through pasta sauce can be used in place of pesto
- This works just as well for dried pasta if gnocchi is unavailable
- Other fresh vegetables that can be used include spinach, mushrooms or broccoli cut into small florets