Potato gnocchi with pesto and cherry tomatoes

Ingredients

For 1 serving

• Potato gnocchi250 g
• Basil pesto20 g
• Cherry tomatoes100 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Bring a pan of water to the boil for the gnocchi and salt it once it boils.
2. Meanwhile wash the cherry tomatoes and quarter them; put the Genoese pesto in the serving bowl.
3. Add the potato gnocchi and lift them out with a slotted spoon as soon as they float, after 2–3 minutes; before draining, take a spoonful of the cooking water.
4. Loosen the pesto with the cooking water, stirring until fluid and creamy: don't heat it in a pan or the basil turns dark.
5. Toss the gnocchi with the pesto and tomatoes and finish with a few basil leaves.