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Summer Tomato Pesto + Grilled Corn Gnocchi

Tieghan, Half Baked Harvest
  • 40 minutes
  • Serves

INGREDIENTS

1 cup

Basil, fresh

2 pints

Cherry tomatoes

2

ears Corn

2 cloves

Garlic

1 tsp

Lemon, zest

1

Zucchini or yellow summer squash

2

Eggs

16 oz

Potato gnocchi

1

Kosher salt + pepper

1/2 tsp

Red pepper flakes

1/2 cup

Olive oil

2/3 cup

Walnuts, toasted

6 oz

Feta cheese

1/2 cup

Parmesan, grated