This recipe for tomato pesto gnocchi with zucchini ribbons and burrata is ridiculously tasty

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

The latest episode of Best Bites features tomato pesto gnocchi with zucchini ribbons and topped with creamy burrata.

Ingredients

  • 2 pints cherry tomatoes
  • 2 tablespoons, 1/3 cup olive oil, divided
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt + pepper
  • 2 cloves garlic
  • 2/3 cup toasted walnuts
  • 1/2 cup grated Parmesan
  • 1 teaspoon lemon zest
  • 4 russet potatoes, baked
  • 2 egg yolks
  • 2 tablespoons butter, browned
  • 1 cup all-purpose flour
  • 2 zucchini or yellow summer squash, peeled into ribbons
  • 2 ears grilled corn kernels, removed from the cob
  • 1 cup fresh basil, roughly torn
  • 1 burrata 

Instructions

  1. Preheat oven to 400° F and prepare a baking sheet with parchment paper. 
  2. For tomato pesto: Coat cherry tomatoes with 2 tablespoons olive oil, salt and pepper. Roast in oven for 5 minutes.
  3. Combine half of tomatoes in a food processor with 2 cloves garlic, 1/3 cup olive oil, toasted walnuts, and crushed red pepper flakes. Mix until combined. (Reserve the second half of tomatoes for serving.)
  4. Add 1/2 cup Parmesan and lemon zest to tomato mixture and mix until combined.
  5. For gnocchi: While potatoes are still hot from baking, cut them in half lengthwise and scoop the potato out of the skin and into a food mill fitted to a bowl. Crank the cooked potato through the food mill into the bowl and add egg yolks, browned butter and a pinch of salt. Mix with a spoon. Add flour to the potatoes and mix to form a ball of dough.
  6. Divide the dough  into quarters and roll each section into a long rope (about 1-inch thick). Slice dough into several 1-inch pieces and sprinkle with flour to prevent sticking. Press and roll each small piece of dough with a fork to add grooves that will help hold the sauce you add later.
  7. Bring a large pot of water to a boil, and add salt and the gnocchi. Once gnocchi rises to the top, they are done. Drain gnocchi, reserving 1/2 cup of the pasta water. and set aside on a sheet pan. Drizzle with olive oil to prevent sticking. 
  8. Add olive oil to a hot pan and add zucchini. Season with salt and pepper and cook until just tender. Next, add grilled corn and half of the tomato pesto and toss, adding more if you'd like. Stir in the reserved pasta water. Then, add the remaining half of the tomatoes and basil.
  9. Top with burrata, olive oil, pepper and serve.

54 PHOTOS
Good Eats: 50+ ways to eat pasta
See Gallery
Good Eats: 50+ ways to eat pasta

Rigatoni with Lemony Kale-and-Pecorino Pesto by Food & Wine

Get the recipe here.

Creamy Pasta Pomodoro by Love & Lemons by Jeanine Donofrio of Love & Lemons

Get the recipe here.

Mixed Pepper Pasta by Food & Wine

Get the recipe here.

Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping by Food & Wine

Get the recipe here.

Shortcut Ravioli Lasagna by Prego

Get the recipe here.

Carrot Macaroni and Cheese by Food & Wine

Get the recipe here.

One-Pot Spinach Pea Pasta by Savory Nothings | Nora Rusev

Get the recipe here.

Baby Shells with Butter Toasted Tomato Sauce & Fresh Ricotta by Clara Persis | Clara Artschwage

Get the recipe here

Lemon Arugala Pasta by Melanie Makes | Melanie Bauer

Get the recipe here.

Tuna Noodle Casserole with Cauliflower by Martha Stewart

Get the recipe here.

Spaghetti in Parchment Paper with Clams and Scallions by Kitchen Daily Editors

Get the recipe here.

Stove-Top Pasta and Cheese by Martha Stewart

Get the recipe here.

Baked Pasta with Sausage and Fontina by The Girl in the Little Red Kitchen | Susan Palmer

Get the recipe here.

Brunch Time Asparagus Spaghetti with Egg by Bacon Egg & Cheese{cake} | Shelley Liu

Get the recipe here.

Fiesta Pasta Salad & Chile Lime Vinaigrette by The Skinny Fork | Amanda Plott

Get the recipe here.

Broccoli and Garlic Penne Pasta by Campbell's Kitchen

Get the recipe here.

Zucchini Noodles with Cherry Tomatoes and Basil by Fork Knife Swoon | Laura Bolton

Get the recipe here.

Pesto Zucchini Pasta by Healing and Eating | Lauren Silverman

Get the recipe here.

Beet Pasta with Ricotta by Martha Stewart

Get the recipe here.

Four-Cheese Pasta Florentine by Philadelphia Cream Cheese

Get the recipe here.

Sundried Tomato and Asiago Cheese Pasta Salad by Carrie's Experimental Kitchen | Carrie Farias

Get the recipe here.

Macaroni and Cheese with Butternut Squash by Martha Stewart

Get the recipe here.

Pasta Salad with Salmon, Peas and Herbs by Weeknight Wonders | Ellie Krieger

Get the recipe here.

Shrimp, Asparagus & Tortellini in Lemon-Dill Scampi by Mom Foodie | Robin Gagnon

Get the recipe here.

Spring Pea and Asparagus Pasta by Girl Versus Dough | Stephanie Wise

Get the recipe here.

Creamy Avocado Pasta with Shrimp by Girl Versus Dough | Stephanie Wise

Get the recipe here.

Tuna and Pasta Cheddar Melt by Campbell's Kitchen

Get the recipe here.

Spaghetti with Collard Greens and Lemon by Martha Stewart

Get the recipe here.

Easy Butternut Squash Soup with Ravioli by A Happy Food Dance | Jessica Potts

Get the recipe here.

Linguine with Broccoli Rabe—Walnut Pesto by Food & Wine

Get the recipe here.

Spaghetti with Clams and Braised Greens by Food & Wine

Get the recipe here.

Spaghetti Cacio e Pepe by Food & Wine

Get the recipe here.

Wild Herb Ravioli by Martha Stewart

Get the recipe here.

Beef Lasagne by Taste of Home

Get the recipe here.

Linguine with White Clam Sauce by Now Eat This! Italy | Rocco DiSpirito

Get the recipe here.

Cheesy Eggplant Linguine by Eating Made Easy | Amelia Winslow

Get the recipe here.

Penne with Creamy Vodka Sauce by Campbell's Kitchen

Get the recipe here.

Chicken Tortellini Noodle Soup by Savory Nothings | Nora Rusev

Get the recipe here.

Penne with Pancetta, Peas and Mint by HelloFresh

Get the recipe here.

Fusilli with Creamed Leek and Spinach by Food & Wine

Get the recipe here.

Turkey Sausage & Tortellini in Creamy Tomato Basil Sauce
by Campbell's Kitchen

Get the recipe here.

Three-Cheese Chicken Penne Pasta Bake by Philadelphia Cream Cheese

Get the recipe here.

Whole Wheat Rigatoni with Roasted Vegetables by Food & Wine

Get the recipe here.

Spicy Garlic Eggplant & Ground Pork Noodles by Two Red Bowls | Cynthia

Get the recipe here.

Baked Rigatoni with Broccoli, Green Olives and Pancetta by Food & Wine

Get the recipe here.

Mason Jar Pasta Salad by Organize Yourself Skinny | Tammy Kresge

Get the recipe here.

Baked Shells with Cauliflower and Taleggio by Food & Wine 

Get the recipe here.

Penne with Asparagus, Sage and Peas by Food & Wine

Get the recipe here.

Pasta Primavera Alfredo by Philadelphia Cream Cheese

Get the recipe here.

Pasta with Guanciale, Radicchio and Ricotta by Food & Wine

Get the recipe here.

Shiitake Mushroom Tortellini with Soy Cream Sauce by The Woks of Life | The Leung Family

Get the recipe here.

Macaroni and Cheese with a Crusty Crunch by Kitchen Daily Editors

Get the recipe here.

Broccoli and Cheese Stuffed Shells by Prego

Get the recipe here.

Make-Ahead Unstuffed Shells by Philadelphia Cream Cheese

Get the recipe here.

HIDE CAPTION
SHOW CAPTION
of
SEE ALL
BACK TO SLIDE

Read Full Story

Sign up for the Best Bites by AOL newsletter to get the most delicious recipes and hottest food trends delivered straight to your inbox every day.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.