If it looks like I've been using the same exact linens, dishes, and backdrops for the last few posts and the next few as well... it's because you're totally right. haha.
I don't know if I've mentioned this on the blog yet, but we are currently building a brand new home (we are SO excited!). While we are building, my big brother has been super awesome by letting my little
psychotic circus family live in his home with his family. Their home is beautiful and has plenty of space in the basement for our stay (we've gotten so used to being cooped up in a small apartment, we feel like we're living in a palace right now!), and we are seriously eternally grateful for their huge sacrifice this summer in letting us crash their party! Long story short, most of my food photography props are still in boxes while we stay here. So I've been using whatever I can find, including the back of my sister-in-law's metal cookie sheet (my favorite) for backdrops. So until we move, this is probably the look you're going to see around here!
Anyway, with summer drawing to a close, there's probably plenty of tomatoes ready to be eaten and your basil plant is probably ready for another round of pesto. If not, you can most definitely find these ingredient at your local farmer's market for super cheap right now, and at the peak of their flavor :). I decided I wanted to try a new recipe that uses lots of pesto, a handful of those juicy grape tomatoes, and keep things as simple as possible with a forever favorite: gnocchi!
I think I've been getting a little too used to eating leftovers for lunch (which is never a problem, leftovers are usually yummy!). But last week I felt like I needed something freshly made and easy to whip up! I attended the #tasteofitaly event at my local *Smiths Fresh Marketplace and gathered a few authentic Italian ingredients to play around with - and ended up leaving with a basket full of goodies! Gnocchi had to be one of them, for sure.
This recipe is going to seem a little too easy. Like WAY easy. But dang it, sometimes this gal needs to keep it simple these days to stay sane at lunch time. Instead of making my own pesto (which I love to do!), I used a small spoonful of pesto from a jar, tossed it with some extra virgin olive oil and some tomatoes along with my cooked gnocchi, and then topped it all with some whole milk freshly grated mozzarella cheese. Yep. Not even kidding. But you know what? IT WAS DANG GOOD, my friends, and I'm never looking back! So kick back, make yourself a bowl of this within 10 minutes, and enjoy some of summer's best flavors in a bowl for lunch. :)
Easy Pesto Gnocchi
makes 2 servings
1 package (1 lbs) Gnocchi
1/4 cup basil pesto
1/4 cup extra-virgin olive oil
3 cups fresh cherry tomatoes
2 cups shredded mozzarella
1. In a large saucepan, bring 4 quarts of salted water to a boil, then gently place the gnocchi in to the boiling water. Cook according to directions on package.
2. Reserve 1/2 cup cooking water, drain the gnocchi and set aside.
3. Meanwhile, in a mixing bowl, whisk together the olive oil and pesto until well combined. Toss in cherry tomatoes, mozzarella and pesto mixture with the cooked gnocchi and a bit of reserved pasta water if needed. Serve warm.
*this post has been sponsored by Smiths Fresh Marketplace, but all opinions are my own. Thank you for brands who help keep Baking with Blondie producing tasty content for it's amazing readers!