This pesto gnocchi with cherry tomatoes is pillowy, crispy, and coated in the most vibrant basil pesto you’ve ever tasted. ♡
The secret is pan-frying the gnocchi instead of boiling them, which gives each piece a golden, crispy shell while staying soft and fluffy inside. Blistered cherry tomatoes burst into a natural sauce, and torn mozzarella melts into warm, gooey pockets throughout.
Grab a package of gnocchi and a jar of pesto. Let’s make it together.
Ingredients
Pesto Gnocchi with Cherry Tomatoes
- 1 lb shelf-stable potato gnocchi
- 2 cups cherry tomatoes
- 1/3 cup basil pesto (store-bought or homemade)
- 4 oz fresh mozzarella, torn
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons pine nuts, toasted
- Fresh basil leaves
- Grated parmesan for serving
- Salt and pepper to taste
Optional:
- Baby spinach or arugula
- Grilled chicken
- Balsamic glaze drizzle
- Red pepper flakes
How to Make Pesto Gnocchi with Cherry Tomatoes
- Crisp. Heat olive oil in a large skillet over medium-high heat. Add the gnocchi in a single layer and cook without moving for 3 to 4 minutes until golden and crispy on the bottom. Flip and crisp the other side for 2 minutes. Remove and set aside.
- Blister. In the same pan, add the cherry tomatoes and cook for 3 to 4 minutes until they start to burst and release their juices. Add garlic and cook 30 seconds.
- Toss. Return the gnocchi to the pan, add the pesto, and toss everything together until evenly coated. Add a splash of water if the pesto is too thick.
- Finish. Remove from heat, scatter torn mozzarella over the top so it melts slightly, and garnish with pine nuts, fresh basil, and parmesan.
Tips
- Use shelf-stable gnocchi from the pasta aisle, not refrigerated. They crisp up much better when pan-fried.
- Don’t move the gnocchi once they hit the pan. Let them sit and develop that golden crust before flipping.
- If your pesto is very thick, thin it with a tablespoon of pasta water or olive oil before tossing.
- Toast the pine nuts in a dry pan for 2 minutes, watching carefully. They go from golden to burned fast.
- Add the mozzarella off the heat. You want it to soften and get stretchy, not fully melt into the sauce.
Variations
- Use sun-dried tomato pesto for a deeper, more intense flavor.
- Add crispy prosciutto or pancetta for a salty, meaty element.
- Toss in a handful of baby spinach with the pesto for extra greens.
- Use burrata instead of mozzarella for an extra creamy finish.
- Drizzle with balsamic glaze for a sweet-tangy accent.
FAQ
Can I boil the gnocchi instead of pan-frying?
You can, but you’ll miss the crispy exterior which is the best part. If you do boil, drain well and toss with pesto and tomatoes.
What brand of gnocchi works best?
DeLallo or any shelf-stable brand from the pasta aisle works great for pan-frying. Refrigerated gnocchi tends to be softer and doesn’t crisp as well.
Can I make my own pesto?
Absolutely. Blend 2 cups basil, 1/3 cup pine nuts, 2 cloves garlic, 1/2 cup parmesan, and 1/2 cup olive oil. Season with salt. Takes 5 minutes.
Is this dish good reheated?
It’s best fresh, but leftovers reheat well in a skillet over medium heat with a splash of olive oil. The gnocchi won’t be as crispy but the flavors are still great.
Pesto Gnocchi with Cherry Tomatoes
Crispy pan-fried gnocchi tossed with basil pesto, blistered cherry tomatoes, and fresh mozzarella.
Ingredients
Method
- **Crisp.** Pan-fry gnocchi 3 to 4 min per side until golden.
- **Blister.** Cook tomatoes 3 to 4 min until bursting. Add garlic.
- **Toss.** Return gnocchi, add pesto, toss to coat.
- **Finish.** Top with torn mozzarella, pine nuts, basil, parmesan.
Notes
- Use shelf-stable gnocchi for best crispiness.
- Don't move gnocchi while crisping.
- Add mozzarella off the heat.
- Don't move gnocchi while crisping.
- Add mozzarella off the heat.
