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🍽️ Gnocchi with Mediterranean herb butter and caramelized tomatoes

580 kcal · 30 min · 4 servings

Gnocchi with Mediterranean herb butter and caramelized tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
  2. 2. Bring about 4 to 5 liters of salted water to a boil in a large pot.
  3. 3. Wash the rosemary and pat it dry with a kitchen towel.
  4. 4. Pull the rosemary needles off the stems and chop them finely.
  5. 5. Save the empty rosemary stems for later.
  6. 6. Mix the chopped rosemary with one tablespoon of honey in a bowl.
  7. 7. Add two tablespoons of olive oil.
  8. 8. Season the marinade with two pinches each of salt and pepper.
  9. 9. Halve the onions and peel them.
  10. 10. Cut each onion half into eight wedges.
  11. 11. Wash the tomatoes and pat them dry.
  12. 12. Halve the tomatoes.
  13. 13. Thoroughly mix the onions and tomatoes with the rosemary marinade.
  14. 14. Spread the vegetables on a baking sheet.
  15. 15. Roast the vegetables in the oven for about 20 minutes.
  16. 16. Wash the parsley and shake it well to remove excess water.
  17. 17. Remove any thick stems from the parsley.
  18. 18. Chop the parsley finely.
  19. 19. Grate half of the Parmesan cheese finely.
  20. 20. Mix the parsley and grated Parmesan in a bowl.
  21. 21. Add six tablespoons of olive oil to the mixture.
  22. 22. Season the pesto with salt and pepper to taste.
  23. 23. Add the gnocchi to the boiling salted water.
  24. 24. Cook the gnocchi for about 3 to 4 minutes.
  25. 25. Ensure the water is simmering gently and not boiling vigorously.
  26. 26. Remove the gnocchi from the heat as soon as they float to the surface.
  27. 27. Heat the saved rosemary stems and herbes de Provence in a pan.
  28. 28. Add six tablespoons of butter to the pan.
  29. 29. Heat the butter over medium heat until it starts to foam.
  30. 30. Drain the gnocchi.
  31. 31. Add the gnocchi directly to the pan with the foaming butter.
  32. 32. Toss the gnocchi in the butter for about 2 minutes over medium heat.
  33. 33. Season the gnocchi with salt, pepper, and a pinch of sugar if needed.
  34. 34. Remove the caramelized tomatoes and onions from the oven.
  35. 35. Remove the rosemary stems from the butter pan.
  36. 36. Plate the gnocchi, the roasted vegetables, and the pesto.
  37. 37. Grate the remaining Parmesan cheese fresh over the dish.
  38. 38. Serve the dish immediately.

Nutrition per serving