Ingredients (Serves Two)
· 1 bag of whole wheat Nocca Gnocchi (can also use Pesto flavor)
· 3 cups cherry tomatoes, quartered (about a pound)
· 2 TBPS of chopped fresh basil (save a little on the side for garnish)
· 1/4 cup of chopped red onion
· 1 TBSP balsamic vinegar
· 1 TBSP EVOO
· Pinch of white sugar (this brings out the sweet flavor in the tomatoes)
· 1/4 tsp salt (you can add more to taste)
· 1/4 tsp fresh ground pepper
· Grated Parmesan cheese for topping/garnish
· Optional: Grilled chicken breast for a non-vegetarian option
1. In medium-sized bowl add the quartered cherry tomatoes, fresh basil, red onion, balsamic vinegar, olive oil, salt, pepper and sugar and mix all ingredients together. (Pro tip: prep the bruschetta mixture in the morning or the evening before to really let the flavors meld).
2. Cook the gnocchi according to package directions (Pro tip: you know they are ready when they float to the top of the water).
3. Drain the gnocchi in a colander and toss with olive oil to avoid the pasta sticking together.
4. Toss the gnocchi with the tomato bruschetta mixture.
5. Garnish the dish with parmesan cheese and additional fresh basil. If you want to add protein, add some sliced grilled chicken to the top.
6. Enjoy!