Sweet Tomato Gnocchi With Asparagus & Fresh Spinach Pesto

Sweet Tomato Gnocchi With Asparagus & Fresh Spinach Pesto is a delicious Italian mouth-watering dish that combines the sweetness of tomatoes, the earthiness of asparagus, and the freshness of a spinach and hazelnut pesto.

The soft and pillowy gnocchi is coated in a rich and flavorful sweet Marzanino tomato sauce, providing the perfect canvas for the tender asparagus to shine.

The gnocchi is cooked to perfection, with a soft and fluffy texture that melts in your mouth.

But the star of this dish is the homemade pesto made with fresh spinach, hazelnuts, garlic, savory Parmesan and olive oil.

The spinach hazelnut pesto adds a burst of vibrant color and a burst of extra flavor to this dish.

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In Italy gnocchi is considered a comfort food. And this dish will be a comfort for you as it will leave you feeling satisfied and content.

Each bite is a burst of Italian flavors that will transport you to the streets of Rome.

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Sweet Tomato Gnocchi With Asparagus & Fresh Spinach Pesto

2 cloves of garlic, finely sliced

1 tablespoon extra virgin olive oil

16 oz. package potato gnocchi 

1 – 14 oz. can super sweet Marzano tomatoes, whole, peeled, with juices

1/2 pound asparagus, woody ends trimmed

4 Kalamata olives, pitted

For Spinach Pesto Sauce

1/2 cup hazelnuts, blanched * See Cook’s Notes

3/4 cup extra-virgin olive oil

2 garlic cloves

2 cups baby spinach, packed

1 cup finely grated Parmesan cheese 

1/2 teaspoon kosher salt, more to taste

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How To Blanch Hazelnuts

In a deep pot, bring to a boil 2 cups of water.

Slowly add 3 tablespoons baking soda. Use caution as it will fizz up.

Add the 1/4 cup hazelnuts and boil for 3 minutes.

Meanwhile, in a medium bowl, prepare some cold water with ice.

After 3 minutes, dip out a hazelnuts with a slotted spoon and immediately put it in the ice cold water.

Using your fingers, try and remove the skins. If they easily come off, scoop out the rest of the hazelnuts and put into the ice cold water. If the skins are still tough to get off, then boil for another minute or two.

Once the skins are removed, place them on a clean towel or paper towel to dry.

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Making Spinach Pesto

Pulse blanched hazelnuts in a food processor until they’re completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.

Add baby spinach to processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until spinach is entirely worked into the oil. Pulse for another few seconds.

Pour pesto base into a bowl and add grated cheese and stir to combine. Taste and add salt as needed. Spoon pesto into a medium sized mason jar. Store in refrigerator until needed.

You will use 2-4 dollops for this recipe. Store the rest in the fridge and use with other pasta recipes that call for pesto. Use it as a spread for grilled cheese sandwiches or even to top on a omelette.

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Cooking The Sweet Tomato Gnocchi & Asparagus

Peel and finely slice the garlic. Place a 12-inch non-stick frying pan on stove over medium-high heat.

Drizzle olive oil into skillet and heat to a shimmer. Add the garlic and cook for 30 seconds. Add the gnocchi and cook for about 5 minutes, tossing occasionally.

and place most of it in the pan with a little drizzle of olive oil and the gnocchi.

Using clean hands, crush the tomatoes into the skillet with juices and add ½ a cans worth of water.

Simmer for a couple of minutes until tomato sauce thickens, and season with salt as needed.

Snap or cut off the woody ends of the asparagus, nestle the spears (2 bunches) into the sauce, then cover and steam for 5 minutes, moving the skillet side to side, occasionally.

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Serve the gnocchi and asparagus with a dollop of the spinach pesto, then top with olives and finely grated Parmesan, to finish. 

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Try These Asparagus and Gnocchi Dish Favorites

• Asparagus and Sweet Potato Soup
• One Skillet Creamy Gnocchi with Asparagus and Bacon
• Roasted Cheesy Asparagus

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