Vegetarian recipe for basil and sesame pesto with gnocchi and halloumi cheese
200g Halloumi – diced
2 Plum Tomatoes – quartered
200g Heirloom Cocktail Tomatoes
6 Baby Onions – halved and peeled
10g Basil – leaves pulled from stem
2 tsp White Sesame Seeds
4 tbsp Basil Pesto
600g Potato Gnocchi
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)
Before You Begin: Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.
Washing Instruction: Wash your hands, plum tomatoes and cherry tomatoes well. Rinse your basil thoroughly and drain on paper towel.
Gino’s Tip: Roasting gnocchi is a guilty pleasure of mine not only is it much easier, it also comes texturaly wonderful.
Step 1 – Roasted Sesame Pesto Gnocchi: Toss your potato gnocchi in a large mixing bowl along with a drizzling of olive oil, salt and pepper. Scatter onto an oven tray (reserving your bowl) and pop into the oven to roast for 12-15 minutes until crisp and cooked. In the last 2-3 minutes sprinkle over your sesame seeds. Now toss your quartered plum tomatoes and cherry tomatoes in the same bowl with olive oil, salt and pepper. Scatter onto an oven tray then sprinkle over your diced halloumi and pop into the oven for 8-10 minutes until your tomatoes have blistered and your halloumi is soft. Once your gnocchi has cooked toss with your basil pesto and taste for seasoning.
To Serve: Divide your sesame pesto gnocchi amongst your servings top with your roasted tomatoes and halloumi.
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