Sunday, January 13, 2013

Potato Gnocchi with Pesto and Vegetables

Want a quick dinner?  Here is one for you.  I bought the gnocchi at the store one day to have as a quick dinner, finally made it for dinner.

Potato Gnocchi with Pesto and Vegetables
1 package of pre-made gnocchi, cooked to package directions
1 can artichoke hearts, drained
1 tomato seeded and diced (I easily seed a tomato by cutting it in quarters and cutting out the inside)
1 bag frozen spinach, thawed and patted dry
1 small jar of roasted red peppers, diced and seeds removed if there are a lot of them
Homemade Pesto Sauce (recipe below)
Once gnocchi is cooked, drain (reserve a little bit of the water in case you need it later).  Add gnocchi back to the same pan over medium low heat.  Add artichoke hearts, tomato, roasted peppers and spinach, stir to incorporate, add pesto and stir.  If for some reason the mixture is too dry add a little bit of the water.  Serve topped with fresh grated Parmesan cheese.

Pesto Sauce
In a blender add the following ingredients:
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
3 medium garlic cloves, peeled
2 cups fresh basil leaves
3 tablespoons pine nuts
salt and pepper to taste
Blend ingredients until slightly coarse (you don't want it as smooth as soup).

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