Spinach, basil & pepita pesto with gnocchi & tomatoes
Prep 20 mins | Cook 10 mins | Serves 4
600g fresh potato gnocchi
1 tbs olive oil
200g grape or cherry tomatoes, halved lengthways
Extra grated parmesan & basil leaves, to serve
Spinach, basil & pepita pesto
30g baby spinach
1 garlic clove, crushed
¼ cup pepitas
1 cup basil leaves
¼ cup grated parmesan
⅓ cup olive oil
Step 1 To make the pesto, combine all ingredients in a food processor. Process until almost smooth. Season with salt and pepper to taste. Set aside.
Step 2 Bring a large saucepan of salted water to the boil. Add gnocchi and cook following packet directions. Drain. Set aside.
Step 3 Heat 1 tbs olive oil in a large frying pan over medium-high heat. Add tomatoes and gently toss over heat until hot and tender. Toss through gnocchi. Swirl through pesto. Sprinkle with extra grated parmesan and basil leaves. Serve.
Good for you ... Cherry Tomatoes
Higher in vitamin C (about 50% more) than other tomatoes. This vitamin contributes to the normal functioning of the body’s immune system.
A source of beta carotene, which is converted into vitamin A in the body. This vitamin is needed for vision.
A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.
Provides potassium which may help balance the sodium from salt.
A source of dietary fibre which helps the normal function of the intestine.
Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.