GNOCCHI PESTO PASTA SALAD

Gluten Free | Vegetarian

INGREDIENTS: Green beans, cherry tomatoes, olive oil, salt, black pepper, gnocchi, pesto, pine nuts, crumbled feta

Add green beans and cherry tomatoes to a sheet pan. Coat the veggies in olive oil. Season with salt and pepper and toss together. Bake 5 minutes.

INSTRUCTIONS:

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. Remove from the oven. Set aside to cool.

INSTRUCTIONS:

Bring a large pot of water to a boil. Add salt and gluten free gnocchi to the pot. Cook for 2 minutes, stirring occasionally, or until the gnocchi begins to float to the top.

INSTRUCTIONS:

Remove the pot from the heat. Use a slotted spoon to remove the gnocchi. Place the gnocchi back in the pot, and toss with olive oil and pesto until combined.

INSTRUCTIONS:

Fold the green beans and tomatoes in with the pesto gnocchi. Sprinkle with pine nuts and feta. Top with fresh herbs!

INSTRUCTIONS:

Whip up this gluten free pasta salad in minutes for the perfect make-ahead recipe that can be served hot, cold, or at room temperature!

GNOCCHI PASTA SALAD

CotterCrunch.com

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