Name: Gluten Free Gnocchi Pesto Pasta Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: ½ pound green beans (washed and trimmed); 1 cup cherry tomatoes; 1-2 Tablespoons olive oil, divided; Kosher salt to taste; Black pepper to taste; 16-18 ounces gluten free gnocchi (or mini gluten free gnocchi); ⅓ – ½ cup homemade cilantro pesto (or pre-made pesto); ¼ cup pine nuts; ¼ – ⅓ cup crumbled feta; Optional: 2 Tablespoons fresh cilantro or basil, chopped

Description

Whip up this Gluten Free Gnocchi Pesto Pasta Salad in minutes for the perfect make-ahead recipe that can be served hot, cold, or at room temperature to meet all your needs!

Ingredients

Units Scale

1/2 pound green beans (washed and trimmed)
1 cup cherry tomatoes
1–2 Tablespoons olive oil, divided
Kosher salt to taste
Black pepper to taste
16–18 ounces gluten free gnocchi (or mini gluten free gnocchi)
1/3 – 1/2 cup homemade cilantro pesto (or pre-made pesto)
1/4 cup pine nuts
1/4 – 1/3 cup crumbled feta
Optional: 2 Tablespoons fresh cilantro or basil, chopped

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Instructions

Place an oven rack in the center of the oven, and preheat it to broil.
Line a baking sheet with aluminum foil. Add the washed and trimmed green beans and cherry tomatoes to the sheet in an even layer.
Lightly coat the veggies in 1-2 Tablespoons of olive oil. Season with salt and pepper to taste, and toss again.
Transfer the baking sheet to the broiler, and cook for 5 minutes.
Remove the baking sheet from the oven, toss the veggies, and place it back in the oven for an additional 3-6 minutes or until blistered. (See notes.)
Remove the blistered veggies from the oven. Set aside to cool.
Bring a large pot of water (4-5 quarts) to a boil. Add ½ Tablespoon of salt.
Add the gluten free gnocchi to the pot. Cook for 2 minutes, stirring occasionally, or until the gnocchi begins to float to the top.
Remove the pot from the heat. Use a slotted spoon to remove the gnocchi, and discard the water. Do not rinse.
Place the gnocchi back in the pot, and toss with 2 teaspoons of olive oil. Add the pesto, and gently mix until the gnocchi is well coated.
Chop the green beans into smaller pieces.
Fold the green beans and tomatoes in with the pesto gnocchi.
Sprinkle in pine nuts and feta. Stir to combine.
Garnish with more feta, salt, pepper, and fresh herbs, if desired. Serve at room temperature for best flavor.
Storage -Once prepared, this recipe will stay fresh in the fridge, covered, for up to 5 days.

Notes

The longer the broiler preheats, the faster the green beans and tomatoes will cook. Thinner green beans may only take 5-7 minutes to blister.
Add more oil or warmed pesto as needed to refresh leftover pasta salad.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main
Method: Stove Top
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 411
Sugar: 2.3 g
Sodium: 467 mg
Fat: 17.8 g
Saturated Fat: 2.7 g
Carbohydrates: 54.6 g
Fiber: 3.9 g
Protein: 10.3 g
Cholesterol: 27.3 mg