If you’re in the mood for something bright, comforting, and incredibly simple, you’ve got to try this Pesto Gnocchi with Cherry Tomatoes Recipe. I absolutely love how this dish comes together in under 20 minutes but tastes like you spent hours in the kitchen. The burst of juicy cherry tomatoes paired with silky gnocchi coated in lush pesto… seriously, it’s a fan-freaking-tastic combo that always gets rave reviews from my family and friends.
Why You’ll Love This Recipe
- Lightning-Fast Prep: From start to finish, you’re looking at about 20 minutes, making it perfect for weeknights.
- Bursting with Flavor: The cherry tomatoes release their juices beautifully, creating a natural, fresh sauce with pesto.
- Super Easy to Customize: Whether you use store-bought pesto or whip up your own, the recipe adapts well to what you have.
- No Fancy Techniques Needed: If you can boil water and sauté tomatoes, you’re all set!
Ingredients You’ll Need
The magic of this recipe is really in the quality of your ingredients shining through. When I first tried this, I learned that ripe cherry tomatoes and a good pesto can take it from ordinary to wow-worthy. You’ll want to pick fresh basil if you can, and don’t skip the pine nuts—they add that perfect toasty crunch.
- Extra-virgin olive oil: A good glug helps the tomatoes soften and brings richness to the dish.
- Cherry tomatoes: Look for ones that are plump and ripe—these burst with flavor and juice.
- Sea salt and freshly ground black pepper: Essential for seasoning and drawing out the tomatoes’ juices.
- Uncooked gnocchi: Store-bought or homemade, both work beautifully—and they cook super fast!
- Pesto: Homemade or store-bought, it’s the flavor powerhouse here; I sometimes add a little extra olive oil to loosen it.
- Toasted pine nuts: Adds texture and a lovely nutty note—don’t skip toasting them, it’s worth it!
- Fresh basil leaves: For garnish and that fresh herbal aroma that ties everything together.
- Freshly grated Parmesan cheese: Finishing touch for creaminess and umami.
Variations
I love how this Pesto Gnocchi with Cherry Tomatoes Recipe welcomes so many twists—sometimes I toss in extra veggies or swap out the pine nuts for walnuts when I’m in a pinch. Feel free to make it your own; that’s part of the fun here.
- Vegetable add-ins: I’ve stirred in some sautéed spinach or zucchini ribbons for more greens, and it works great without messing with the texture.
- Protein boost: Once, I added grilled chicken strips—we gobbled it up! You could also try crispy pancetta or shrimp.
- Dairy-Free Version: Swap Parmesan for a sprinkle of nutritional yeast and skip the cheese garnish for a vegan-friendly option.
- Homemade pesto: Substituting with fresh-made pesto, using basil, garlic, lemon juice, and parmesan, freshened up the dish wonderfully.
How to Make Pesto Gnocchi with Cherry Tomatoes Recipe
Step 1: Soften and Burst the Cherry Tomatoes
Start by heating olive oil in a skillet over medium-low heat. Add your cherry tomatoes with a pinch of sea salt and freshly ground black pepper. Stir occasionally for about 6 minutes until they burst and release those incredible juices—this is what creates the base of your sauce. Be patient here; this slow cooking extracts that sweet, tangy flavor perfectly.
Step 2: Cook the Gnocchi Until They Float
While your tomatoes cook, bring a large pot of salted water to a boil. Drop in the gnocchi and cook for just 2 to 3 minutes, or until they float to the surface—this means they’re done. Use a slotted spoon or spider to scoop them directly into the skillet with the tomatoes, saving a bit of the cooking water for later.
Step 3: Bring It All Together with Pesto
Gently stir the gnocchi and tomatoes together. Then spoon in your pesto and stir until everything is well coated. If the pesto feels too thick, add the reserved gnocchi cooking water a few tablespoons at a time until the sauce lightly coats the gnocchi and looks luxurious. Taste and adjust salt and pepper accordingly.
Step 4: Finish with Toasted Pine Nuts, Basil, and Parmesan
Divide the gnocchi into bowls, sprinkle with toasted pine nuts and fresh basil leaves, then add a generous grating of Parmesan cheese on top. The pine nuts add crunch, basil adds bright freshness, and Parmesan finishes it off with that savory bite. Serve immediately and watch everyone dig in!
Pro Tips for Making Pesto Gnocchi with Cherry Tomatoes Recipe
- Don’t Overcrowd the Pan: Give the tomatoes space to cook evenly and burst; overcrowding can make them steam instead of sauté.
- Save Some Gnocchi Water: Adding reserved cooking water is a secret hack for loosening the pesto sauce without watering down flavor.
- Toast Pine Nuts Gently: Keep your eye on them as they burn easily—you want golden and fragrant, not bitter.
- Use Quality Pesto: I learned that even store-bought pesto can steal the show if it’s a good brand—no need to overcomplicate with homemade if pressed for time.
How to Serve Pesto Gnocchi with Cherry Tomatoes Recipe
Garnishes
I always top mine with fresh basil leaves and toasted pine nuts because the crunch and herbal brightness elevate the dish. A big sprinkle of freshly grated Parmesan at the end is non-negotiable in my house—it adds that savory depth I crave.
Side Dishes
For sides, I enjoy serving a simple mixed green salad with a lemon vinaigrette to cut through the richness. A crusty garlic bread is also a favorite, soaking up every last bit of pesto and tomato juice.
Creative Ways to Present
For special occasions, I’ve plated the gnocchi in shallow bowls with a drizzle of extra olive oil and a few basil chiffonade ribbons for a classy look. You could also roast the cherry tomatoes first for a more caramelized flavor and pile them on top like a rustic garnish.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge for up to 2 days. Gnocchi can get a bit sticky, so I recommend adding a splash of olive oil before storing to keep them from clumping.
Freezing
Freezing cooked pesto gnocchi with cherry tomatoes isn’t my go-to since the texture of gnocchi can change when thawed. However, uncooked gnocchi freezes well if you want to prep ahead, and you can make your pesto in advance and freeze it separately.
Reheating
When reheating leftovers, toss them gently in a skillet over medium-low heat with a splash of water or olive oil to prevent sticking and revive that silky texture. Microwave works in a pinch but can make gnocchi a bit gummy.
FAQs
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Can I use frozen gnocchi for this Pesto Gnocchi with Cherry Tomatoes Recipe?
Absolutely! Frozen gnocchi works just as well. Just add a minute or two to the boiling time until they float to the surface, then follow the rest of the recipe as usual.
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Is it better to use homemade or store-bought pesto?
Both can be delicious! Homemade pesto offers fresher and bolder flavors, but a good-quality store-bought pesto saves time and still tastes great. If your pesto is thick, just loosen it with a bit of olive oil or reserved cooking water.
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How do I prevent gnocchi from sticking together?
The key is to cook them until they just float and drain immediately. Tossing the gnocchi gently in the sauce as soon as they’re cooked and adding a little olive oil helps keep them separate and silky.
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Can I make this dish vegan?
Yes! Use vegan pesto or make your own without cheese, and skip the Parmesan topping or substitute with nutritional yeast for that savory flavor.
Final Thoughts
When I first made this Pesto Gnocchi with Cherry Tomatoes Recipe, I was amazed by how quickly it came together while still feeling special enough for guests. It’s now a staple in my dinner rotation, especially on busy nights when I want something that tastes fresh and indulgent without fuss. You’ll enjoy how versatile and forgiving it is, and once you try it, I bet it will become a favorite in your kitchen too!
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Pesto Gnocchi with Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Pesto Gnocchi recipe combines soft, pillowy gnocchi with burst cherry tomatoes and a rich, flavorful pesto sauce. Enhanced with toasted pine nuts and fresh basil, it’s a quick and easy meal perfect for summer weeknights that delivers a fresh and satisfying dinner in just 20 minutes.
Ingredients
Gnocchi and Sauce
- 1 tablespoon extra-virgin olive oil
- 2 cups cherry tomatoes
- Sea salt and freshly ground black pepper, to taste
- 1 pound uncooked store-bought or homemade gnocchi
- ½ cup store-bought pesto (or homemade pesto made with ⅓ cup olive oil)
For Serving
- 1 tablespoon toasted pine nuts
- Fresh basil leaves (for garnish)
- Freshly grated Parmesan cheese (for serving)
Instructions
- Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. This ensures the gnocchi cook quickly and evenly.
- Cook the 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. Stir occasionally and cook for about 6 minutes, or until the tomatoes burst and their juices release, creating a flavorful sauce base. Remove the skillet from heat temporarily.
- Cook the Gnocchi: Add the gnocchi to the boiling salted water and cook for 2 to 3 minutes, or until they float to the surface indicating they are done. Use a slotted spoon or spider strainer to transfer the cooked gnocchi directly to the skillet with the tomatoes, reserving some of the gnocchi cooking water.
- Toss Gnocchi with Sauce: Gently stir the gnocchi into the tomatoes to combine. Add the pesto sauce, stirring gently until everything is well coated. If the pesto sauce is too thick, add a few tablespoons of the reserved gnocchi cooking water at a time to loosen it, until the gnocchi are lightly coated and saucy.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Divide the pesto gnocchi into serving bowls. Garnish each bowl with toasted pine nuts and fresh basil leaves. Serve with a generous sprinkling of freshly grated Parmesan cheese. Enjoy immediately.
Notes
- This recipe is ready in just 20 minutes, making it ideal for quick and easy summer weeknight dinners.
- Using burst cherry tomatoes adds vibrant freshness and natural sweetness to the dish.
- If your pesto is homemade, adjusting the olive oil quantity can help achieve the perfect sauce consistency.
- Toasted pine nuts add a lovely crunchy texture and nutty flavor that complements the creamy gnocchi.
- Reserve some of the gnocchi cooking water to loosen the pesto sauce for better coating.
- Fresh basil and Parmesan are essential garnishes that elevate the flavor profile.
- You can substitute store-bought pesto with your favorite homemade pesto to customize flavors.
Nutrition
- Serving Size: 1 serving (approximately half the recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 10 mg
