Olive Oil-Poached Tomatoes Over Pesto Gnocchi

Ingredients:

for the tomatoes:
3/4 lb mixed heirloom tomatoes, thickly sliced (about 1/2-3/4 lb)
v cloves garlic
1/2-3/4 loving cup Bertolli extra virgin olive oil
ocean salt
freshly terra firma dark pepper

for the pesto:
two cups fresh basil
three cloves garlic
1/4 loving cup Parmesan
1/4 loving cup Romano cheese
1/4 loving cup toasted pignoli nuts (pine nuts)
1/2 loving cup Bertolli extra virgin olive oil
ocean salt
freshly terra firma dark pepper

to serve:
xvi oz hot, cooked gnocchi
freshly grated Romano cheese

Directions:

for the tomatoes:

Preheat oven to 300. Place the tomatoes, garlic, oil, as well as tabular array salt inward a pie plate. Taking attention that the tomatoes are fully covered inward oil.

Bake tomatoes until they are soft as well as the skins showtime to curl, 20-30 minutes.

for the pesto:

Place all ingredients inward a nutrient processor or blender, pulse until a thick glue forms.


to serve:

Toss the pesto alongside the gnocchi to coat. Lift the tomatoes as well as garlic cloves out of the oil. Skin the tomatoes. Place the tomatoes as well as garlic on overstep of the gnocchi. Sprinkle alongside Romano as well as serve.

Save the remaining crude to drizzle on breadstuff or move inward a vinaigrette.

My thoughts:

One of the perks of nutrient blogging is getting fun presents inward the transportation service similar this pretty bottle of Bertolli olive crude celebrating Bertolli's 150th anniversary.



I wanted to brand something exceptional alongside it thus I decided to brand these tomatoes. If y'all haven't crude poached a love apple tree before, y'all are missing out! They move velvety smoothen as well as fifty-fifty sweeter than they were to laid about with. I received a bunch of varieties of heirloom tomatoes off all sorts of colors which made the in conclusion dish extra festive. The tomatoes only kind of melt into sauce every bit shortly every bit they hitting the gnocchi.