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Gnocchi al pesto with mozzarella and roasted tomatoes.

  • 200gr of cherry tomatoes
  • Olive Oil
  • 1kg potatoes
  • 200g flour
  • 1 egg
  • 1 jar Pesto Sauce of Moli de Pomeri
  • 1 handful of Mozzarella mini cheeses
  • grated Parmesan cheese


  1. Preheat the oven to 200 º C . Dispose the cherry tomatoes in a bowl, drizzle with olive oil and cook until they become tender. Set aside.

  2. Roast potatoes wrapped in foil in the oven, remove the skin and pass through the food mill. Place the puree into a large bowl, with the flour and 1 egg and mix. Season to taste. Place the dough on a floured surface and knead the dough.

  3. Form the dough in long cylinders from 1.5 cm in diameter and cut into portions of about 2 cm. Mark gnocchi lightly with the back of the fork and arrange on a platter.

  4. Cook the gnocchi in plenty of water about 5 min.

  5. Arrange the hot gnocchi in a large bowl with the pesto, mozzarella and cherry tomatoes and mix. Serve immediately sprinkled with Parmesan cheese
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