Gnocchi With Parsley Olive Pesto And Cherry Tomatoes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 250 g cherry tomatoes, cut in half
• 10 pimento stuffed olives
• 1 clove garlic, crushed
• 2 tablespoons fresh grated parmesan cheese
• 1 1/2 cups flat leaf parsley
• 1/4 cup extra virgin olive oil
• 1 (375 g) packet storebought potato gnocchi (or make your own)

Recipe

• 1 season the tomatoes with salt and pepper.
• 2 place the cherry tomatoes, cut side up, under a hot griller/broiler.
• 3 cook until just softened and lightly blackened, about 10 minutes.
• 4 combine the olives, parmesan, garlic and parsley in a food processor.
• 5 blend until roughly chopped.
• 6 slowly add the olive oil whilst blending and blend until just combined.
• 7 cook the gnocchi, according to package directions.
• 8 toss together with the pesto and 1 tablespoon of the gnocchi cooking water to coat gnocchi.
• 9 serve topped with the hot tomatoes and extra shaved parmesan.