Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, gnocchi with pesto, artichoke, tomatoes and feta. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Place gnocchi into boiling water and cook until dough starts to float. Peel tomatoes, slice in half lengthwise and remove seeds. Place cleaned tomatoes on a parchment lined baking sheet and season with salt.

Gnocchi with pesto, artichoke, tomatoes and feta is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Gnocchi with pesto, artichoke, tomatoes and feta is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have gnocchi with pesto, artichoke, tomatoes and feta using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Gnocchi with pesto, artichoke, tomatoes and feta:

1. Take 1 pack gnocchi
2. Make ready 1 punnet tomatoes
3. Prepare 1 handful kale
4. Get Pesto
5. Take Artichoke
6. Prepare Feta

This crispy pesto gnocchi recipe is soooo decadent tasting. There's so much flavor in the pesto, which pairs so Add pesto and tomatoes; cook for about two minutes until tomatoes soften a little bit. I usually make half the portion with goat cheese and half with feta because my roommate hates goat. Anything from a good tomato sauce, to a cream sauce, fresh basil.

Steps to make Gnocchi with pesto, artichoke, tomatoes and feta:

1. Boil the gnocchi and steam the kale.
2. Chop both the tomatoes and artichoke
3. Combine all ingredients, crumble feta and enjoy.

Artichoke hearts, olives and a splash of red-wine vinegar give this ultra-quick, healthy vegetarian gnocchi recipe pizzazz. For an additional hit of Mediterranean flavor, try topping with feta cheese. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent.

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