Gnocchi with aubergine pesto
It’s summertime and, although mother earth is giving its best to provide us with the best and fresh vegetables, it is frankly quite too hot to spend time cooking.
So, today I want to share a quick and easy recipe that is perfect if you want to have something light yet delicious during a warm summer night but that is also perfect if you have unexpected guests and very little time.
– 1 aubergines
– 1 big tomato or
– 6 cherry tomatoes
– Almond or almond butter
Dice the aubergine and the tomato into little pieces. Put the vegetables in a pan with garlic at your pleasure, a bit of EVO, salt and some leaves of basil. Cook them on a medium flame for about 15 minutes.
During last few minutes of cooking add almond butter or, if you don’t have this ingredient, add a handful of almond. Mix everything with a mixer adding some fresh basil leaves, then put the pesto into the pan with some spoon of hot water and cook the gnocchi for about 3 minutes or the time specified on the box.
Put the gnocchi in a dishes add some fresh grinder pepper and decor with 2 leaves of basil and enjoy the meal.
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