Preparation
10 minutes
Cook Time
30 minutes
Serves
4
Cooking Level
Easy
Ingredients
- For the salad:
- 2 dry pints Pure Flavor® Azuca Red Cherry Tomatoes, halved
- 2 balls of burrata, sliced in half
- 1 lb gnocchi
- 1 cup arugula, divided
- ¼ cup olive oil, divided
- ¼ cup fresh Parmesan, grated
- 2 tsp balsamic vinegar
- Salt & pepper, to taste
- Red pepper flakes, to taste
- Basil, for garnish
- For the pesto:
- 2 cloves garlic
- 4 cups basil
- ⅔ cup Parmesan, grated
- ½ cup olive oil
- 1 tbsp lemon juice
- Salt & pepper, to taste
Directions
Step 1
Preheat the oven to 425°F.
Step 2
Add tomatoes to a medium bowl and mix in 1/8 cup olive oil, salt, pepper, and red pepper flakes to taste. Spread tomatoes onto a lined baking sheet and roast in the oven for 20 minutes, mixing halfway. Once removed from oven drizzle with balsamic vinegar.
Step 3
Warm a large skillet on the stove over medium heat. Add the remaining olive oil and sauté gnocchi until golden brown and soft. Remove from heat and set aside to cool.
Step 4
To make pesto, add basil, garlic, cheese, and lemon juice to the food processor. Gradually add olive oil until combined and smooth.
Step 5
Add the pesto to the bowl with gnocchi and mix to combine. Gradually combine the sauce with the gnocchi until the gnocchi is coated.
Step 6
Add half the tomatoes to the gnocchi bowl with the Parmesan and half the arugula and mix together.
Step 7
To serve, place the remaining arugula on the bottom of a large serving platter, then spoon gnocchi on top. Top with the burrata and remaining tomatoes. Garnish with fresh basil.
Recipe created by Double the Spoonfuls
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