Gluten-Free Baked Gnocchi with Oregano-Chive Pesto and Slow Roasted Tomatoes Recipe | Yummly
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Gluten-Free Baked Gnocchi with Oregano-Chive Pesto and Slow Roasted Tomatoes

CAFE JOHNSONIA
20Ingredients
┅Seconds
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Gluten-Free Baked Gnocchi with Oregano-Chive Pesto and Slow Roasted Tomatoes
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Ingredients

US|METRIC
4 SERVINGS
  • 8 tomatoes (large ripe, sliced in half)
  • salt
  • pepper
  • extra-virgin olive oil (for drizzling)
  • 1/3 cup almond (walnuts, or pine nuts)
  • 4 cups fresh oregano leaves (packed)
  • 1/4 fresh chives (or more cup, snipped into 1/4″ pieces)
  • 3 garlic cloves
  • 3 Tbsp. extra-virgin olive oil
  • 1/3 cup water
  • 1/2 tsp. salt (or to taste)
  • 1/4 cup Parmigiano Reggiano (finely grated, Pecorino Romano, or nutritional yeast, optional)
  • 2 1/2 lb. russet potatoes
  • 1 cup gluten (free all-purpose flour mix, or all-purpose flour)
  • 1 whole egg
  • 1 large egg yolk
  • 1 tsp. salt
  • water
  • 1/2 cup bread crumbs (toasted)
  • 1 tsp. extra-virgin olive oil
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