Gnocchi al pesto with mozzarella and roasted tomatoes
Ingredients
- 200gr of cherry tomatoes
- Olive Oil
- 1kg potatoes
- 200g flour
- 1 egg
- 1 jar Pesto Sauce of Moli de Pomeri
- 1 handful of Mozzarella mini cheeses
- grated Parmesan cheese
Preparation
- Preheat the oven to 200 º C . Dispose the cherry tomatoes in a bowl, drizzle with olive oil and cook until they become tender. Set aside.
- Roast potatoes wrapped in foil in the oven, remove the skin and pass through the food mill. Place the puree into a large bowl, with the flour and 1 egg and mix. Season to taste. Place the dough on a floured surface and knead the dough.
- Form the dough in long cylinders from 1.5 cm in diameter and cut into portions of about 2 cm. Mark gnocchi lightly with the back of the fork and arrange on a platter.
- Cook the gnocchi in plenty of water about 5 min.
- Arrange the hot gnocchi in a large bowl with the pesto, mozzarella and cherry tomatoes and mix. Serve immediately sprinkled with Parmesan cheese
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