Gnocchi filled with pesto

Ingredients

  • 1 Kg of Koch’s gnocchi filled with pesto
  • 150 g cherry tomatoes
  • A butter curl
  • Salt (for cooking water)

To start...

Heat water in a large pot over high, till the water boils.

Procedure

Dip the frozen gnocchi in boiling salted water and cook for about 2 minutes. They will be ready once afloat.

Drain them with a skimmer.

Heat some butter in a pan. Add the Koch’s gnocchi and brown them. Add the cherry tomatoes and stir well.

Tip: serve the gnocchi with grated Parmesan cheese.

Enjoy!
Team Koch

Share the recipe!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest

Leave a comment!

The recipe star

Koch's Filled Gnocchi

A very special gnocchi with many different hearty fillings.
Currently available: ham, mushrooms, pesto, ricotta and spinach, tomato and mozzarella and four-cheeses.

Scroll to Top