Gnocchi With Parsley Olive Pesto And Cherry Tomatoes - cooking recipe

Ingredients

250 g cherry tomatoes, cut in half
10 pimento stuffed olives
1 clove garlic, crushed
2 tablespoons fresh grated parmesan cheese
1 1/2 cups flat leaf parsley
1/4 cup extra virgin olive oil
1 (375 g) packet storebought potato gnocchi (or make your own)

Preparation

Season the tomatoes with salt and pepper.
Place the cherry tomatoes, cut side up, under a hot griller/broiler.
Cook until just softened and lightly blackened, about 10 minutes.
Combine the olives, parmesan, garlic and parsley in a food processor.
Blend until roughly chopped.
Slowly add the olive oil whilst blending and blend until just combined.
Cook the gnocchi, according to package directions.
Toss together with the pesto and 1 tablespoon of the gnocchi cooking water to coat gnocchi.
Serve topped with the hot tomatoes and extra shaved parmesan.