Spicy pesto gnocchis with grilled vegetables
Prep time : 15 minutes
Servings : 4
INGREDIENTS
- 500g of fresh gnocchis
- 1 pouch of spicy olives and jalapenos pesto
- 200g of cherry tomatoes, halved
- 150g of zucchini, diced
- 100g of fresh spinach
- 2 tbsp of olive oil
- Salt and pepper, to taste
A delicious and comforting dish where the sweetness of the gnocchi blends with the tangy character of our spicy olives and jalapenos pesto. Enhanced with roasted cherry tomatoes, tender spinach and melting zucchinis, it’s a colorful and delicious meal that will take your taste buds on a journey.
INSTRUCTIONS
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced zucchini and cook for 4-5 minutes until tender. Add the halved cherry tomatoes and cook for another 3 minutes until they begin to soften. Stir in the spinach and cook for 1-2 minutes, just until wilted. Remove vegetables from skillet and set aside.
- Bring to a boil a large pot of salted water. Cook the gnocchi until they float to the surface. Drain.
- In the same skillet used for the vegetables, heat 1 tbsp of olive oil over medium-low heat. Add the gnocchi, reserved vegetables and spicy olives and jalapenos pesto. Gently toss to coat the gnocchi in the sauce. If needed, add a bit of the reserved pasta water to loosen the sauce.
- Divide the gnocchi among plates. Add salt and pepper, to taste.
