Creamy Avocado Pesto Gnocchi with Roasted Tomatoes
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Dishes
Servings: 6
Author: Cynthia Rusincovitch
Ingredients
1/3cupprepared Pesto
1/3cupGreek Yogurt, Plain
1ripe avocado
1/3cupolive oil + oil to drizzle on tomatoes
Kosher salt and fresh pepper to taste
2lbsGnocchifresh or 2 packages
10ozcherry or grape tomatoesusually one container
Freshly grated Parmesan to taste
Instructions
Heat oven to 400 degrees. Place tomatoes on a sheet pan, drizzle with olive oil, then salt and pepper to taste. Toss to coat the tomatoes evenly. Place tomatoes in the oven for 20 minutes or until nicely roasted.
Salt a large pot of water for pasta and bring to a rapid boil. While waiting for the water to boil, add 1 peeled, ripe avocado, pesto, and Greek yogurt to a food processor and process until creamy. Slowly stream olive oil while blending to make a creamy sauce.
When water is boiling, drop in gnocchi. Once it floats, it is done. Use a slotted spoon or kitchen spider to remove from the water.
Add sauce to drained gnocchi and combine gently. Top with roasted tomatoes, fresh parmesan and freshly cracked pepper.