Name: Pesto Gnocchi with Cherry Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound potato gnocchi (store-bought or homemade); 1 cup cherry tomatoes, halved; 1/2 cup basil pesto (store-bought or homemade); 2 tablespoons olive oil; Salt and pepper, to taste; Fresh basil leaves, for garnish; Grated Parmesan cheese, for serving

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Introduction

Pesto Gnocchi with Cherry Tomatoes is a quick and flavorful dish perfect for busy weeknights or a simple weekend meal. Tender gnocchi tossed in fragrant basil pesto and sweet, juicy tomatoes creates a comforting and vibrant combination that everyone will love.

This dish features a white bowl filled with about two layers of pan-fried gnocchi that are golden brown with a light crust. The gnocchi are coated in a vibrant green pesto sauce that gives a slightly oily, textured look. Scattered on top and between the gnocchi are roasted cherry tomatoes with a bright red and orange color, some slightly softened and wrinkled. The dish is garnished with fresh green basil leaves and finished with a light sprinkling of finely grated white cheese, adding a delicate snowy texture over the top. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound potato gnocchi (store-bought or homemade)
2 tablespoons olive oil
1 cup cherry tomatoes (halved)
1/2 cup basil pesto (store-bought or homemade)
Salt and pepper (to taste)
Fresh basil leaves (for garnish)
Grated Parmesan cheese (for serving)

Instructions

Step 1: In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and sauté for 3-4 minutes until softened and slightly blistered.
Step 3: Add the cooked gnocchi to the skillet with the tomatoes. Pour the basil pesto over the mixture and gently toss to combine. Cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.
Step 4: Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. Enjoy!

Tips & Variations

For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
Try adding toasted pine nuts or walnuts for added texture and richness.
Use sun-dried tomatoes instead of fresh cherry tomatoes for a more intense taste.
For a vegetarian option, ensure your pesto is made without Parmesan or use a vegan alternative.

Storage

Store leftover pesto gnocchi in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or olive oil to keep it from sticking. Avoid microwaving to maintain the best texture.

How to Serve

A white shallow bowl holds a dish of golden-browned gnocchi covered in a bright green pesto sauce that coats each piece evenly. Scattered among the gnocchi are roasted cherry tomatoes with wrinkled, deep red and orange skins, adding vibrant color. Fresh green basil leaves are placed on top, providing a fresh and leafy texture. The dish is finished with a light sprinkle of finely grated white cheese, adding a delicate dusting over the gnocchi and tomatoes. The bowl sits on a white marbled surface, giving a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Cook them directly from frozen according to package instructions until they float to the surface.

Is it possible to make the pesto from scratch?

Absolutely! Homemade pesto is simple to make with fresh basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper. Blend the ingredients until smooth and use it in place of store-bought pesto for a fresher taste.