Restaurant-Style Gluten-Free Gnocchi | Better Than Store-Bought! 🍝

  / thehungryceliacofficial  

🌿 EASY GLUTEN-FREE PESTO TOMATO GNOCCHI RECIPE 🌿

This incredibly simple and flavorful dish takes the soft, comforting texture of store-bought gluten-free gnocchi and tosses it in a vibrant, quick-sautéed sauce of cherry tomatoes and basil pesto. It's a perfect weeknight meal that’s naturally vegetarian and easily adaptable to be vegan or dairy-free!

Prep Time: 2 minutes
Cook Time: 8 minutes
Servings: 1-2 people

All ingredients used in this recipe are gluten-free to the best of our knowledge. Please confirm the gluten-free status of all items you use, especially packaged products (gnocchi, pesto, etc.), to ensure the recipe is safe for celiac or gluten-sensitive individuals.

🛒 INGREDIENTS
1 package 250g Gluten-Free Gnocchi
1 cup Cherry Tomatoes (Halved)
1/4 cup Gluten free Pesto Sauce (Use vegan pesto for dairy-free)
2 tbsp Olive Oil (Extra virgin recommended)
1/4 cup Grated Parmesan Cheese (Optional; use nutritional yeast for vegan)
Salt (To taste)

🍳 METHOD

1. PREP & BOIL: Bring a large pot of water to a rolling boil and add salt. Halve the cherry tomatoes and grate the Parmesan cheese.

2. COOK GNOCCHI: Add the gluten-free gnocchi. Cook for approximately 2 minutes, or until the gnocchi float to the surface. Drain immediately.

3. SAUTÉ PAN: In a large pan or skillet, add 2 tablespoons of olive oil and heat over medium-high heat.

4. STIR FRY GNOCCHI: For 2 minutes stir fry the Gnocchi and then keep it aside.

5. SAUTÉ TOMATOES: Add the halved cherry tomatoes and sauté until they soften and begin to burst (about 1–2 minutes). Season the tomatoes with a pinch of salt.

6. COMBINE GNOCCHI: Transfer the drained gnocchi directly into the pan with the tomatoes.

6. ADD PESTO: Stir in the Pesto Sauce until the gnocchi and tomatoes are evenly coated.

7. FINAL FINISH: Toss in the Grated Parmesan (or nutritional yeast), adjust the salt and mix well.

8. TO SERVE: Serve the Gnocchi in a bowl and Garnish with a sprinkle of fresh Parmesan.

Nutrient Information (per batch)
Gnocchi: 250g | ~380 kcal | ~7.5g protein
Pesto & Parmesan: ~281 kcal (Combined) | ~9g protein (Estimated)
Olive Oil & Tomatoes: calories and micronutrients variable (adds healthy fiber & vitamins)

For total recipe: approximately 661 kcal & 16.5g protein before oil and tomatoes.

🔔 Watch the video for step-by-step details! If you enjoyed this recipe, like, comment, and subscribe for more gluten-free dishes from The Hungry Celiac!

Music track: Fresh Start by Chill Pulse
Source: https://freetouse.com/music
No Copyright Music for Video (Free)

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