When Abby showed up at my house this afternoon claiming that she was hungry, so we were making something easy and fast, I was on board. Because, really, when do I not want to eat RIGHTTHISMINUTE? Never. Or always. However you look at it.
Anyway, this was a yummy spin on a pasta salad. I always love the chewiness of gnocchi, and the way the pesto/ricotta mixture coated everything was delicious. Abby had printed off a recipe, but we pretty much just did things our own way.
Year of Yum Rating: 4 1/2 STARS
INGREDIENTS
Gnocchi from the refrigerated section of the grocery store (we used some yummy whole-wheat sweet potato variety)
Cherry tomatoes
Fresh baby spinach
1 cup pesto
Part-skim ricotta cheese
DIRECTIONS
Cook the gnocchi according to the package directions. You could, of course, make your own gnocchi from scratch. But then you would probably be showing off. And this is not a task you should attempt when you are already hungry before you even start cooking. Let the gnocchi drain and cool while you work on the rest of the salad.
Quarter the cherry tomatoes.
Cut the spinach into pieces that will fit into a nice bite. I cut ours roughly in half.
In a bowl, mix the pesto with a couple of spoonfuls of ricotta. Toss the gnocchi, tomatoes, and spinach in the pesto mixture. Salt and pepper to taste, and top with a dollop of ricotta.
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