If you’re craving a quick, fresh, and absolutely delightful dinner, I can’t recommend this Pesto Gnocchi with Cherry Tomatoes Recipe enough. It’s one of those meals that comes together in around 20 minutes but tastes like you spent hours lovingly stirring and sautéing. The bursty cherry tomatoes with homemade or store-bought pesto, plus those pillowy gnocchi nuggets, make a combo that’s just irresistible. Trust me—you’ll be making this on repeat once you try it!
Why You’ll Love This Recipe
- Speed and Simplicity: This dish comes together in just 20 minutes, perfect for busy weeknights without sacrificing flavor.
- Bright, Fresh Flavors: The cherry tomatoes burst to release natural sweetness that complements the vibrant pesto perfectly.
- Comfort in a Bowl: Gnocchi is so pillowy and tender, delivering that cozy-but-elegant feel every time.
- Versatile and Easy to Customize: Whether you want to add pine nuts, fresh basil, or Parmesan, this recipe adapts beautifully to your taste.
Ingredients You’ll Need
These ingredients play so nicely together because the sweetness from the cherry tomatoes balances the herbaceous pesto, while the gnocchi soaks everything up like a flavor sponge. When shopping, aim for ripe cherry tomatoes and a good-quality pesto—those little details make a big difference.
- Extra-virgin olive oil: Brings fruitiness and helps cook the tomatoes gently without overpowering them.
- Cherry tomatoes: Look for vibrant, firm ones—these burst beautifully and give the dish its signature freshness.
- Sea salt and freshly ground black pepper: Essential to season perfectly and brighten up the flavors.
- Uncooked gnocchi: You can use store-bought for convenience or homemade if you want that extra touch of love.
- Pesto: Homemade is fantastic if you have time, but a quality store-bought brand works wonderfully too.
- Toasted pine nuts: These add a lovely crunch and a subtle nutty flavor that ties the dish together.
- Fresh basil leaves: For garnish—they add aroma and a pop of color that makes the dish look as good as it tastes.
- Freshly grated Parmesan cheese: Because everything’s better with a little cheese on top.
Variations
I love making this pesto gnocchi recipe my own depending on what’s in my kitchen or what mood my family’s in. It’s such a versatile base that you can easily tweak without losing the core flavors.
- Add protein: Sometimes, I toss in some cooked chicken or shrimp to make it heartier; it works wonders if you want a one-pan meal.
- Swap nuts: If you’re allergic or don’t have pine nuts, walnuts or almonds toasted lightly make a great substitute and add a different crunch.
- Seasonal tweaks: In cooler months, I like adding sautéed mushrooms or spinach to the mix for extra earthiness and nutrients.
- Make it vegan: Skip the Parmesan and opt for a dairy-free pesto and nutritional yeast sprinkled on top—you won’t miss the cheese!
How to Make Pesto Gnocchi with Cherry Tomatoes Recipe
Step 1: Sauté the Cherry Tomatoes
Start by heating about a tablespoon of extra-virgin olive oil over medium-low heat in a skillet. Add the cherry tomatoes, sprinkle with a pinch of sea salt and some freshly cracked black pepper. Stir occasionally and let the tomatoes cook gently for around 6 minutes until they start to soften and burst, releasing their sweet juices. This step is crucial for building the base flavor, so don’t rush it. You want those juices pooling in the pan, ready to coat the gnocchi later!
Step 2: Cook the Gnocchi
While the tomatoes are cooking, bring a large pot of salted water to a boil. Drop in the gnocchi and cook them for 2 to 3 minutes, or until they float to the surface. That floating is your sign they’re perfectly cooked—tender but holding their shape. Use a slotted spoon to transfer the gnocchi directly into the skillet with the bursting tomatoes. I love this trick because it skips draining and keeps all that beautiful starchy water at hand.
Step 3: Combine Gnocchi, Pesto, and Tomatoes
Gently stir the gnocchi and tomatoes together to get those flavors mingling. Then add about half a cup of your pesto. Sometimes the pesto can be quite thick, so don’t hesitate to add a few tablespoons of the reserved gnocchi cooking water to loosen the sauce—it helps coat the gnocchi evenly without making it too saucy. Taste and adjust the seasoning with salt and pepper as needed. This is the moment when all the vibrant flavors truly come alive.
Step 4: Finish With Garnishes
Divide the gnocchi among bowls and sprinkle toasted pine nuts over the top for a lovely crunchy contrast. Add fresh basil leaves—it’s like a little burst of garden-fresh goodness. Finish off with a generous grating of Parmesan cheese for that final, irresistible touch. Don’t skip the cheese—my family goes crazy for this last step!
Pro Tips for Making Pesto Gnocchi with Cherry Tomatoes Recipe
- Choosing Gnocchi: If you can get homemade gnocchi, it’s fantastic, but store-bought works great—just make sure they’re fresh and not frozen solid.
- Tomato Timing: Cook the tomatoes slowly on medium-low to avoid breaking down too much; you want some texture and juice balance.
- Pesto Adjustments: If your pesto tastes very sharp or oily, add the gnocchi water little by little to mellow it out without diluting flavor.
- Avoid Sogginess: Transfer gnocchi straight from the water to the skillet without sitting—they suck up sauce better and stay pillowy.
How to Serve Pesto Gnocchi with Cherry Tomatoes Recipe
Garnishes
I always garnish with fresh basil leaves and a handful of toasted pine nuts because they add aroma and texture that bring this dish alive. A sprinkle of freshly grated Parmesan is an absolute must for me—don’t skip it if you love that subtle cheesy richness.
Side Dishes
This gnocchi plate pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some garlic roasted asparagus. For something heartier, crusty Italian bread is perfect to sop up any leftover sauce.
Creative Ways to Present
For a special occasion, I like serving this dish in shallow wide bowls with a handful of microgreens or edible flowers atop for a pop of color. Drizzling extra virgin olive oil just before serving adds a luxurious, glossy touch that always impresses.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to two days. I usually add a splash of olive oil before sealing to help keep the gnocchi from sticking together.
Freezing
I don’t usually freeze pesto gnocchi with cherry tomatoes because the texture of the tomatoes can get a bit mushy after thawing, but you could freeze the gnocchi and pesto separately ahead of time if you want to prep in advance.
Reheating
To reheat, gently warm leftovers in a skillet over low heat, adding a splash of water or olive oil if it looks dry. Microwave works too but stirring halfway through keeps the gnocchi soft and prevents drying out.
FAQs
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Can I make pesto gnocchi with cherry tomatoes ahead of time?
Yes! You can prepare the components separately—cook the gnocchi and keep it refrigerated, then prepare the tomatoes and pesto. When ready, quickly toss everything together and reheat gently. This keeps the textures fresh and flavors bright.
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What if I don’t have fresh basil for the garnish?
Fresh basil adds a lovely aroma and freshness, but if you don’t have any, you can use a small drizzle of basil-infused olive oil or even some finely chopped parsley as a substitute for color and a touch of herbaceousness.
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Can I use frozen gnocchi for this recipe?
Absolutely! Just be sure to follow the package instructions for cooking times, as they may be slightly longer. Drain carefully and add them to the skillet with the tomatoes right after cooking to keep them from sticking.
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How do I know when the cherry tomatoes are done cooking?
You’ll notice the tomatoes start to soften, burst open, and release their juices in the skillet after about 6 minutes over medium-low heat. They should look glossy and slightly collapsed but still hold their shape for the best texture.
Final Thoughts
This Pesto Gnocchi with Cherry Tomatoes Recipe holds a special place in my heart because it feels both comforting and fresh at the same time—it’s a perfect blend of quick, easy, and impressive. Every time I serve it, I get the best feedback, and my family is always asking me to make it again. If you want a fuss-free meal full of bold flavor and texture, definitely give this a try—you’ll wonder how you ever lived without it!
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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
Description
This Pesto Gnocchi recipe is a quick and flavorful Italian-inspired dish perfect for a light dinner or lunch. It features tender gnocchi cooked until they float, combined with burst cherry tomatoes sautéed in olive oil, and finished with vibrant pesto sauce. Toasted pine nuts and fresh basil leaves add texture and aromatic freshness, while Parmesan cheese adds a savory finish. Ready in just 20 minutes, this dish balances comfort and freshness beautifully.
Ingredients
Base Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups cherry tomatoes
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 pound uncooked store-bought or homemade gnocchi
Sauce and Toppings
- ½ cup store-bought pesto (or homemade pesto made with ⅓ cup olive oil)
- 1 tablespoon toasted pine nuts
- Fresh basil leaves, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare Boiling Water: Bring a large pot of salted water to a rolling boil to cook the gnocchi later.
- Sauté Cherry Tomatoes: While the water heats, warm the olive oil in a medium skillet over medium-low heat. Add the cherry tomatoes with a pinch of salt and several grinds of black pepper. Cook, stirring occasionally for about 6 minutes, until the tomatoes burst and soften, releasing their juices. Remove from heat to prevent overcooking.
- Cook Gnocchi: Add gnocchi to the boiling water and cook for 2 to 3 minutes, or until they float to the surface, indicating doneness. Use a slotted spoon or spider strainer to transfer gnocchi directly into the skillet with the tomatoes. Reserve some of the gnocchi cooking water.
- Combine with Pesto: Gently stir the gnocchi with the tomatoes in the skillet to blend the flavors. Add the pesto sauce and stir carefully until all gnocchi and tomatoes are well coated. If the pesto sauce is too thick, gradually add the reserved gnocchi cooking water a few tablespoons at a time until the sauce lightly coats the gnocchi.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Divide the gnocchi into serving bowls, top with toasted pine nuts and fresh basil leaves, and sprinkle with freshly grated Parmesan cheese before serving.
Notes
- This recipe is ready in just 20 minutes, making it an ideal quick meal for busy weeknights during summer.
- The burst cherry tomatoes provide a juicy, fresh contrast to the rich pesto, enhancing the dish’s vibrant flavor.
- You can use store-bought or homemade pesto depending on your preference for convenience or freshness.
- Adding reserved gnocchi cooking water helps loosen the pesto, creating a silky coating that clings well to the gnocchi.
- Toasted pine nuts bring a delightful crunch, but you can substitute with toasted walnuts or almonds if desired.
Nutrition
- Serving Size: 1 serving (approx. 1/2 of recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 8 mg
