Gnocchi with Oven-Dried Tomatoes, Zucchini, and Pesto

By chefjaci

Ingredients

• 1 lb /450g halved cherry tomatoes
• 2 tsp / 10mL kosher salt
• 6 lb / 2.75kg Gnocchi
• 1 tbsp / 15mL olive oil
• 2 1/4 lb / 1 kg zucchini batonnet
• 10 oz / 285 g Pesto
• 2 oz / 55 g shaved Parmesan

Details

Servings 20

Preparation

Step 1

1. Place the tomatoes cut side up on a rack in roasting pan. Salt the tomatoes and bake in a roasting pan. Salt tomatoes and bake in a 250 degree oven until they appear dry and have a deep red color, 1 hour.
2. Simmer the gnocchi in water until they float to the surface and are cooked through.
3. Heat the oil in a large saute pan. Add the zuchinni and saute until tender. Remove from the pan and reseve. Add gnocchi to pan and saute until lightly browned. Add zucchini, tomatoes, and pesto. Toss to thoroughly mix and heat. Garnish with Parmesan.