Preheat the oven to 400°F. Cut zucchini into long slices and half the tomatoes. Toss with olive oil and salt to taste. Place on a cookie sheet and roast until brown for 15-20 minutes. Set a large pot of water over high heat, cover, and bring to a boil.
For GLUTEN FREE ONLY. Set a large pot of water over high heat to boil. While the water is heating, lightly dust a flat work space with gf flour and place the gnocchi dough on the surface. Divide the dough into thirds and then roll each piece into ¾” thick ropes.* NOTE: If the gnocchi dough is too sticky, or too soft, mix in additional flour until it becomes firmer and easy to divide. Cut each rope into ½” to 1” thick pieces. Press one side of each piece of dough against the backside tines of a fork and set aside until ready to cook. Make sure to keep a bit of space between the gnocchi so they don’t stick.
Add a pinch of salt to the boiling water. Slide the gnocchi gently into the water and cook until they begin to float to the surface, about 1-3 minutes. Remove gnocchi from the water with a slotted spoon and place into a bowl, reserving 1/4 cup of water from the pot for the next step.
Add 1 Tbsp of olive oil to the pot along with the ¼ cup of reserved water. Bring the liquid to a quick simmer and then stir in the basil pesto. Remove pot from the heat and gently fold in the gnocchi. Serve the gnocchi and enjoy.
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