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 t