Pesto Gnocchi with Cherry Tomatoes and Basil Recipe
This easy and vibrant pesto gnocchi recipe is perfect for a quick summer weeknight dinner. Featuring tender gnocchi coated in a flavorful homemade or store-bought pesto sauce, burst cherry tomatoes cooked in olive oil, and garnished with toasted pine nuts, fresh basil, and Parmesan cheese, it brings fresh Italian flavors to your table in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 to 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups cherry tomatoes
- Sea salt and freshly ground black pepper
- 1 pound uncooked store-bought or homemade gnocchi
- ½ cup store-bought pesto, or homemade pesto made with ⅓ cup olive oil
- 1 tablespoon toasted pine nuts
- Fresh basil leaves, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Boil Water: Bring a large pot of salted water to a rolling boil to prepare for cooking the gnocchi.
- Cook Tomatoes: While waiting for the water to boil, heat the olive oil in a medium skillet over medium-low heat. Add the cherry tomatoes along with a pinch of sea salt and freshly ground black pepper. Cook for about 6 minutes, stirring occasionally, until the tomatoes burst and release their flavorful juices. Remove from heat once done.
- Cook Gnocchi: Place the gnocchi in the boiling salted water and cook for 2 to 3 minutes, or until they float to the surface, indicating they are done.
- Combine Gnocchi and Tomatoes: Using a slotted spoon, transfer the cooked gnocchi directly from the boiling water to the skillet with the cooked tomatoes. Gently stir to combine the gnocchi and tomatoes evenly. Reserve some gnocchi cooking water.
- Add Pesto: Stir in the pesto gently until the gnocchi and tomatoes are well coated. If the pesto sauce is too thick, add a few tablespoons of the reserved cooking water gradually until the sauce coats the gnocchi lightly and smoothly.
- Season and Serve: Taste and adjust the seasoning with salt and pepper as desired. Divide the pesto gnocchi into serving bowls. Garnish with toasted pine nuts, fresh basil leaves, and a generous sprinkle of freshly grated Parmesan cheese before serving.
Notes
- Using store-bought pesto is a great shortcut, but homemade pesto with fresh basil and good-quality olive oil will elevate the dish's flavor.
- If you prefer a nuttier taste, lightly toast the pine nuts before adding them as garnish.
- Reserve some gnocchi cooking water to adjust the pesto sauce’s consistency; this keeps the sauce light and helps it cling well to the gnocchi.
- To make this dish vegetarian, ensure Parmesan cheese is vegetarian-friendly or omit it if necessary.
- Gnocchi can be homemade or store-bought depending on your preference and time.
