Pesto Gnocchi
A comforting and flavorful dish featuring pesto gnocchi tossed with cherry tomatoes, perfect for a quick weeknight meal.
Equipment
- large pot
- medium skillet
- slotted spoon
Ingredients
Main Ingredients
- 1 pound uncooked gnocchi Store-bought for convenience.
- 1 tablespoon extra-virgin olive oil
- 2 cups cherry tomatoes Add sweetness and juiciness.
- ½ cup pesto Homemade or store-bought.
- 1 tablespoon toasted pine nuts For garnish.
- fresh basil leaves For garnish.
- freshly grated Parmesan cheese For garnish.
Seasoning
- sea salt To taste.
- freshly ground black pepper To taste.
Instructions
Cooking the Tomatoes
- Fill a large pot with water, add a generous amount of salt, and bring it to a boil.
- While waiting for the water to boil, heat the olive oil in a medium skillet over medium-low heat.
- Add the cherry tomatoes to the skillet and season lightly with sea salt and black pepper.
- Cook for about six minutes, stirring occasionally until the tomatoes burst and soften.
- Remove the skillet from heat and set aside.
Cooking the Gnocchi
- Drop the gnocchi into the pot of boiling water and cook for about two to three minutes, until they float to the surface.
- Reserve a few tablespoons of the cooking water before draining the gnocchi.
- Using a slotted spoon, transfer the gnocchi to the skillet with the cooked cherry tomatoes.
- Add the pesto to the skillet and gently stir until coated, adding reserved cooking water if necessary.
Finishing Touches
- Taste and adjust seasoning as needed.
- Divide the gnocchi into bowls and garnish with toasted pine nuts, fresh basil leaves, and freshly grated Parmesan cheese.
Notes
Consider roasting the cherry tomatoes for deeper flavor. You can also add spinach or arugula for extra nutrition. Substitute the pesto with a white wine and garlic cream sauce for a different taste.
Nutrition
Serving: 1servingCalories: 400kcal
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