Gnocchi Pomodoro & Chimichurri

This recipe is all about bold flavors and easy elegance. Soft, pillowy gnocchi get a major upgrade with our vibrant Chimichurri! 

Ingredients:
12 oz Fresh Gnocchi
8 Plum Tomatoes
10 Cherry Tomatoes 
Handful of Basil Leaves
1/4 Cup Parmigiano Reggiano
1/2 Tbsp Salt 
1/2 Tbsp Sugar
1 Tsp Pepper
1 Tbsp Chimichurri

How To:

1. Boil plum tomatoes for 5 minutes, then peel them under cold running water.

2. Blend the peeled tomatoes with a few basil leaves, and add the mixture to a saucepan over medium heat. Let it reduce by half, or until it turns a rich red color.

3. Squeeze cherry tomatoes by hand and add them to the sauce. Reduce the heat to low.

4. In the same boiling water, cook the gnocchi for 4 minutes, then transfer it to the sauce.

5. Stir in 1/4 cup of Parmigiano Reggiano cheese until well combined.

6. Plate the gnocchi and finish with a drizzle of Vigorón Cacao Chimichurri for added flavor, color, and aroma.

Serves 2