Pesto Gnocchi with Roasted Asparagus and Cherry Tomatoes
Posted May 19 2010 5:03am
This is one of my favorite pesto recipes. The roasted tomatoes and asparagus are a great compliment to the basil pesto. And of course, finding ways to fit more veggies into your pasta is always a plus.
1 package gnocchi (~ 1 lb)
1 lb asparagus, washed, ends snapped off, and cut into 1 1/2 inch pieces
1/2 pint cherry tomatoes
1 Tbsp extra virgin olive oil
Salt and peppe r
Fresh Basil Pesto
Preheat oven to 425 F. Toss asparagus and cherry tomatoes with olive oil on a baking sheet, and season with salt and pepper. Spread in a single layer, and roast for 10 minutes, or until asparagus is tender (but still has a little crunch).
Meanwhile, bring a pot of water to a boil. Cook the gnocchi according to package directions. Drain and return to pot. Toss with your fresh basil pesto until it is nicely coated.
Once the veggies are done roasting, add to the pot and toss with gnocchi.