Hawaiian Gnocchi
Servings: 4 Servings
Ingredients
The Gnocchi + Sauce
- 4 Servings Gnocchi Pasta see notes above!
- 12 oz Cherry Tomatoes
- 1 Yellow Onion
- 4 cloves Garlic
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Butter we use unsalted
Mega-Easy Macadamia Nut Pesto
- 1/4 cup Basil Paste
- 2 tbsp Macadamia Nuts
- Salt, to taste
- Black Pepper, to taste
- 1/4 tsp Garlic Powder
The Toppings
- 6 tbsp Macadamia Nuts
- 5 oz Goat Cheese
Instructions
- Preheat the oven to 350 F.
- Dice the yellow onion.
- In a medium pan, add the butter and diced onion and cook over medium high heat.
- Put your ½ cup of macadamia nuts on a small parchment paper-lined baking sheet and toast for 10-15 minutes.
- While the onion is cooking, mince the garlic and slice the cherry tomatoes in half.
- Once the onion is softened, add the garlic and cook until fragrant, roughly 30 seconds.
- Add the cherry tomatoes, salt, and pepper to the saucepan and cover with a lid. Cook for roughly 10 minutes on medium-high heat, until the tomatoes have broken down and released their juices.
- Make your macadamia nut pesto: put your macadamia nuts into a mortar and pestle or a food processor and grind until they are fine. Add the basil paste and seasonings and combine until fully incorporated.
- Next, boil your gnocchi.
- Add your boiled gnocchi to the pan.
- Serve your gnocchi by topping with the toasted macadamia nuts and dollops of goat cheese.
- Enjoy!