Go Back

Pesto Gnocchi with Cherry Tomatoes

Crispy pan-fried gnocchi tossed with basil pesto, blistered cherry tomatoes, and fresh mozzarella.
Print Recipe Pin Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • - 1 lb potato gnocchi
  • - 2 cups cherry tomatoes
  • - 1/3 cup pesto
  • - 4 oz fresh mozzarella
  • - 2 tbsp olive oil
  • - 2 cloves garlic
  • - Pine nuts basil, parmesan

Method
 

  1. **Crisp.** Pan-fry gnocchi 3 to 4 min per side until golden.
  2. **Blister.** Cook tomatoes 3 to 4 min until bursting. Add garlic.
  3. **Toss.** Return gnocchi, add pesto, toss to coat.
  4. **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.