Here’s a fast dish that highlights two of my favorite summer flavors, vine ripened tomatoes and fragrant basil that has been whirled into pesto. If the tomatoes are good I can eat them all by themselves and the same holds true for fresh basil–mix it with salad greens, use it to top a sandwich or throw it in a salad it is simply so good. But sometimes you just need to eat a bit more and that is when this dish comes into play.
This time of year I always have a batch of pesto in the refrigerator so this dish literally comes together in a matter of minutes. You could make your own fresh gnocchi but with easy access to so many really good fresh gnocchi I find it easier to just buy it. Toss is a bit of crispy pancetta and top it with a handful of parmesan cheese and dinner is served.
1 pound fresh gnocchi
4 ounces pancetta, diced
1/2 cup pesto
1 cup cherry tomatoes, halved
1/4 cup freshly grated parmesan cheese
- Bring a large pot of water to a boil and cook the gnocchi according to the package instructions. Drain and return to the pot.
- Meanwhile, place a small skillet over medium-high heat. Add the pancetta to the skillet and stirring occasionally, cook until crisp, 8-10 minutes.
- Add the cooked pancetta to the pot with the gnocchi. Stir in the pesto, folding gently to coat.
- Fold the tomatoes into the gnocchi.
- Divide the gnocchi between four shallow pasta dishes. Sprinkle with the parmesan cheese and serve immediately.