I should probably apologize for sharing such a deceivingly simple, yet dangerously delicious recipe.
Since I tried gnocchi for the first time back in November, I have quickly eaten my way through 3 pounds of 3 different types of gnocchi: original, basil, and whole wheat. I look forward to trying sweet potato gnocchi next.
Also, I’ve had basil pesto before and loved it. However, I thought it was time to branch out and try some other pesto variations. You know, to hold me over until summer when I can make homemade basil pesto with homegrown basil from the garden.
I probably used up at least a year’s worth of luck and good fortune, because last week Aldi had BOTH whole wheat gnocchi AND pesto rosso.
1 lb whole wheat gnocchi
6 Tbsp pesto rosso
1 1/2 c fresh spinach
2 roma tomatoes, diced
Fry gnocchi in a pan over medium heat with a light spray of olive oil until crispy on all sides. Stir in pesto rosso, spinach, and tomato. Heat until warmed through and spinach has wilted. Serve immediately, and enjoy!