Pesto Gnocchi with Cherry Tomatoes Recipe

Introduction

Pesto gnocchi with cherry tomatoes is a simple yet delicious dish that brings together pillowy gnocchi, fresh pesto, and sweet, blistered tomatoes. Ready in under 20 minutes, it’s perfect for a quick weeknight dinner or a cozy weekend meal.

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

1. Step 1: In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions, usually 2-3 minutes or until they float to the surface. Drain and set aside.
2. 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.
3. Step 3: Add the cooked gnocchi to the skillet with the tomatoes. Stir in the basil pesto, tossing gently to combine. Cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.
4. Step 4: Serve immediately, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. Enjoy your vibrant, flavorful meal!

Tips & Variations

• For extra texture, add toasted pine nuts or chopped walnuts on top before serving.
• Try swapping cherry tomatoes for sun-dried tomatoes to deepen the flavor profile.
• If you prefer a creamier dish, stir in a splash of cream or a dollop of ricotta cheese along with the pesto.
• Use gluten-free gnocchi to make this recipe suitable for gluten-sensitive diets.

Storage

Store leftover pesto gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to prevent sticking. Avoid microwaving to keep the gnocchi’s texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just cook it according to the package instructions until it floats, then proceed with the recipe as usual.

Is it better to use homemade or store-bought pesto?

Both work fine depending on your time and preference. Homemade pesto offers fresher, more vibrant flavor, but a quality store-bought pesto is a convenient and tasty option.

Pesto Gnocchi with Cherry Tomatoes Recipe

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A vibrant and flavorful Pesto Gnocchi with Cherry Tomatoes recipe that combines tender potato gnocchi, blistered cherry tomatoes, and aromatic basil pesto for a quick and delicious meal perfect for any day.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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

Garnish

• Fresh basil leaves
• Grated Parmesan cheese

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook for 2-3 minutes or until the gnocchi float to the surface, indicating they are done. Drain the gnocchi and set aside.
2. Sauté the Cherry Tomatoes: Heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and sauté for 3-4 minutes until they soften and become slightly blistered, enhancing their sweetness and flavor.
3. Combine Gnocchi and Pesto: Add the cooked gnocchi to the skillet with the cherry tomatoes. Pour in the basil pesto and gently toss everything together to coat evenly. Cook for another 2-3 minutes to heat through and allow flavors to meld. Season with salt and pepper to taste.
4. Serve: Plate the gnocchi and garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve hot and enjoy the savory, fresh flavors of this simple pasta dish.

Notes

• Use fresh basil pesto for the best flavor, or substitute with store-bought pesto for convenience.
• Watch the gnocchi closely while cooking; they cook quickly and are done when they float.
• For a vegan option, omit the Parmesan cheese or use a vegan cheese alternative.
• Feel free to add a pinch of red pepper flakes for a subtle spicy kick.
• If homemade gnocchi is used, cooking time may vary slightly; ensure they are cooked through before draining.

Keywords: pesto gnocchi, cherry tomatoes, basil pesto, Italian gnocchi recipe, quick pasta recipe, vegetarian gnocchi