Ok, Flavor Bible disciples, check this out. If you can multitask, you can have brilliance in less than a half hour. You know what that means? This is weeknight meal material! Look, we make all kinds of cuisine here from anywhere and everywhere and from semi-complex to easy peasy… this is the latter. One suggestion we have is to make our Beet Green Pesto ahead of time. However, this can easily be made with a general basil pesto or even jarred pesto if you happen to stumble upon this Beet Green Pesto Gnocchi recipe and wish to make it right way.
Gnocchi are such a delightful, versatile, pasta-like potato dumpling. They can be found in most grocery stores. They can be comprised of similar ingredients to traditional pasta but are often seen in their aforementioned potato form. The versatility of gnocchi is equal to pasta and can be combined with myriad of sauces, toppings, and mix-ins.
Here’s a good idea, less education and more getting to the good stuff? We agree. Let’s make Beet Green Pesto Gnocchi!
Preparation: Beet Green Pesto Gnocchi
This is so easy, and as mentioned, even easier if you prepare the pesto ahead of time. As always, prep on the front end makes everyone’s life easier.
Preheat the oven to 425°F. While the oven is preheating, toss the grape tomatoes in half the oil, half the Italian herbs, salt and pepper.
Line a sheet pan with foil or parchment paper and spread the tomatoes out on the sheet, ensuring they have space in between.
Place tomatoes in the oven and cook for 12 – 14 minutes, until blistering and some have slight char. You can also finish on a broil if needed. While the tomatoes are cooking begin heating up some salted water in a sauce pan and bring to a boil. Also, use the remaining oil and begin heating a skillet on medium heat.
Add the mushrooms and season with salt, pepper, and remaining Italian herb mixture. Cook for 5 – 6 minutes, stirring occasionally. While these are cooking, add the gnocchi to the boiling water and cook for about 3 minutes or until gnocchi are floating.
Pull the tomatoes out of the oven. Fold the pesto into the mushrooms and turn off heat to skillet. Carefully stir in the tomatoes then stir in the gnocchi. Finally add in the pine nuts and stir until all ingredients are coated by the pesto.
Plate and top with any excess pine nuts and parmesan cheese. Serve immediately.
If this dish isn’t simple and doesn’t please… you did it wrong 😀
In all seriousness, we love the ease of this – it is the rare combination of being both hearty and light, if that makes sense. It is vegetarian and could easily be made vegan yet it is flavorful enough where you don’t find yourself wondering where the meat is. Then again, you could easily add meat if you find it a necessity.
If You Like Italian…
Try these favorites:
- Fettuccini Bolognese
- Pollo Grigliato Ripieno
- Eggplant Lasagna
- Instant Pot Short Rib Ragu
- Pizza Margherita
- Bacon and Mushroom Risotto
Equipment: Beet Green Pesto Gnocchi
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This one requires a few different pieces of equipment as it comes together. You’ll want a food processor for the beet green pesto (you can also use a basil pesto). You’ll also want a sheet pan with foil or parchment paper (our preference), a sauce pan, and a skillet. All of these are kitchen essentials, so no surprises here. If you’re in the market, here’s what we recommend (affiliate links):
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Beet Green Pesto Gnocchi
Equipment
- Sheet Pan
- Sauce Pan
- Skillet
Ingredients
- 2 – 3 tbsp. Extra Virgin Olive Oil
- 2 cups Grape Tomatoes
- 8 oz. Mushrooms, sliced We used white but could sub in others
- 1 cup Beet Green Pesto See link in write-up. Can sub traditional pesto or jarred pesto if needed.
- 16 oz. Gnocchi About 3 cups
- ¼ cup Pine Nuts
- ¼ cup Parmesan Cheese, shredded or grated
- 1 tsp. Dried Italian Herb Mixture (i.e. from a store bought grinder)
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 425°F. While the oven is preheating, toss the grape tomatoes in half the oil, half the Italian herbs, salt and pepper.
- Line a sheet pan with foil and spread the tomatoes out on the sheet, ensuring they have space in between.
- Place tomatoes in the oven and cook for 12 – 14 minutes, until blistering and some have slight char. You can also finish on a broil if needed. While the tomatoes are cooking begin heating up some salted water in a sauce pan and bring to a boil. Also, use the remaining oil and begin heating a skillet on medium heat.
- Add the mushrooms and season with salt, pepper, and remaining Italian herb mixture. Cook for 5 – 6 minutes, stirring occasionally. While these are cooking, add the gnocchi to the boiling water and cook for about 3 minutes or until gnocchi is floating.
- Pull the tomatoes out of the oven. Fold the pesto into the mushrooms and turn off heat to skillet. Carefully stir in the tomatoes then stir in the gnocchi. Finally add in the pine nuts and stir until all ingredients are coated by the pesto.
- Plate and top with any excess pine nuts and parmesan cheese. Serve immediately.
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