Gnocchi with melted tomatoes and mozzarella

Name: Gnocchi with melted tomatoes and mozzarella
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 30 g Pine nuts; 1 package (600 g) fresh gnocchi; 7-10 Tbsp Salt; 150 g cherry tomatoes; 150 g Mozzarella cheese; 1 Onion; 20 g Oil; 4 TABLESPOONS Pesto (from the glass); 7-10 Tbsp Basil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 3

30 g Pine nuts
1 package (600 g) fresh gnocchi
7-10 Tbsp Salt
150 g cherry tomatoes
150 g Mozzarella cheese
1 Onion
20 g Oil
4 TABLESPOONS Pesto (from the glass)
7-10 Tbsp Basil

Directions

1
Lightly roast pine nuts in a pan without fat, remove. Put the gnocchi in about 2 litres of boiling salted water and let them simmer for about 2 minutes until they float on top. Wash and halve the tomatoes.
2
Drain the mozzarella and cut into slices. Peel and finely chop the onion. Heat the oil in a frying pan. Fry the onions for 2 minutes. Add the tomatoes and fry for 2 minutes. Drain gnocchi on a sieve and add to the tomatoes.
3
Carefully fold in the pesto. Spread mozzarella on top. Cover and let it melt at low heat for about 2 minutes. Arrange gnocchi, sprinkle with pine nuts and garnish with basil.