0 from 0 votes
Creamy Pesto Gnocchi with Roasted Tomatoes
Creamy Avocado Pesto Gnocchi with Roasted Tomatoes
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Main Dishes
Servings: 6
Author: Cynthia Rusincovitch
  • 1/3 cup prepared Pesto
  • 1/3 cup Greek Yogurt, Plain
  • 1 ripe avocado
  • 1/3 cup olive oil + oil to drizzle on tomatoes
  • Kosher salt and fresh pepper to taste
  • 2 lbs Gnocchi fresh or 2 packages
  • 10 oz cherry or grape tomatoes usually one container
  • Freshly grated Parmesan to taste
  1. Heat oven to 400 degrees. Place tomatoes on a sheet pan, drizzle with olive oil, then salt and pepper to taste. Toss to coat the tomatoes evenly. Place tomatoes in the oven for 20 minutes or until nicely roasted.
  2. Salt a large pot of water for pasta and bring to a rapid boil. While waiting for the water to boil, add 1 peeled, ripe avocado, pesto, and Greek yogurt to a food processor and process until creamy. Slowly stream olive oil while blending to make a creamy sauce.
  3. When water is boiling, drop in gnocchi. Once it floats, it is done. Use a slotted spoon or kitchen spider to remove from the water.
  4. Add sauce to drained gnocchi and combine gently. Top with roasted tomatoes, fresh parmesan and freshly cracked pepper.
  5. Serve immediately.