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Pesto Gnocchi with Cherry Tomatoes

A delicious homemade pesto gnocchi with cherry tomatoes recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Finish. Remove from heat, scatter torn mozzarella over the top so it melts slightly, and garnish with pine nuts, fresh basil, and parmesan.

Notes

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.