GNOCCHI WITH LORI'S PESTO ENJOY DAN:

                    GNOCCHI WITH LORI’S PESTO by CHEF DAN:

Serves 4

INGREDIENTS:

1 package (16 Oz) potato gnocchi

1/4-cup Lori’s pesto (recipe to follow)

1 red bell pepper

1cup zucchini, diced

2 teaspoons sesame oil

3 cup cherry tomatoes, halved

1 bunch of arugula, chopped

1-1/2-cup mini fresh mozzarella balls

DIRECTIONS:

1.   Cook gnocchi according to package directions.

2.   In a skillet 2 teaspoon oil over medium-high heat when sizzling.

3.   Add bell pepper, zucchini and sauté for 3-4 minutes.

4.   Return drained gnocchi to the skillet, stir until gnocchi is well coated.

5.   Stir in pesto, tomatoes, arugula and fresh mozzarella balls.

LORI’S PESTO:

1/2-cup cine nuts

4 cups packed fresh basil

8 garlic cloves

1/2-teaspoons salt

2/3- cup olive oil

1/2-cup Parmesan cheese

DIRECTIONS:

1.   In a blender pulse the first 4 ingredients together.

2.   While pulsing add, oil in a slow steady stream.

3.   Remove blender and stir in Parmesan cheese.

FOODIST DAN:                            BON-APPETIT!!