Pesto Gnocchi with Tomatoes & Mozzarella
20 min
Veggie
129955
For 2 Portions
360 g
gnocchi
120 g
cherry tomato
60 g
mini mozzarella
40 g
arugula
20 g
basil, fresh
20 g
pine nut
20 g
Parmesan
1/2
lemon
4 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Cook gnocchi according to package instructions. Reserve some cooking water, then drain.
3. Meanwhile, toast pine nuts in a dry pan until golden.