Pesto Gnocchi with Cherry Tomatoes Recipe

If you love fresh, vibrant flavors with minimal fuss, you’re going to absolutely adore this Pesto Gnocchi with Cherry Tomatoes Recipe. It combines pillowy gnocchi with sweet, bursty cherry tomatoes and rich, herbaceous pesto for a dish that’s both comforting and bright. I remember the first time I whipped this up – it quickly became a favorite for those busy weeknights when I wanted something cozy but not heavy. Trust me, once you try this, it’ll be on your regular dinner rotation.

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Ingredients You’ll Need

The best part about this Pesto Gnocchi with Cherry Tomatoes Recipe? The ingredients come together effortlessly, and each one is key to that balance of fresh, savory, and slightly nutty flavors. Picking ripe cherry tomatoes and a good quality pesto really makes all the difference here.

• Extra-virgin olive oil: Adds a lovely, fruity base note to sauté the tomatoes without overpowering their sweetness.
• Cherry tomatoes: Small, juicy, and bursting with flavor – they soften beautifully and create a natural sauce.
• Sea salt and freshly ground black pepper: Essential for seasoning and bringing out the best in every ingredient.
• Gnocchi: Store-bought or homemade, soft potato gnocchi soak up the pesto and juices perfectly.
• Pesto: Ready-made works wonderfully, but if you have time, homemade pesto with fresh basil and olive oil adds an unbeatable freshness.
• Toasted pine nuts: For a delightful crunch and nutty flavor contrast.
• Fresh basil leaves: Brighten the dish with herbal notes and a pop of color.
• Freshly grated Parmesan cheese: A salty, umami-rich finish that ties everything together.

Variations

I love experimenting with this recipe depending on what I have in the fridge or my mood. You can easily swap ingredients to suit your tastes or dietary needs without losing any of the magic.

• Adding protein: Sometimes I toss in grilled chicken or crispy pancetta for an even heartier meal, and it works like a charm.
• Vegan version: Swap Parmesan for a sprinkle of nutritional yeast and double-check your pesto is nut-based and dairy-free.
• Seasonal veggies: Try roasting bell peppers or zucchini to mix into the gnocchi for extra color and flavor.
• Spice it up: A pinch of chili flakes added with the tomatoes gives the dish a nice little kick.

How to Make Pesto Gnocchi with Cherry Tomatoes Recipe

Step 1: Sauté the Cherry Tomatoes Until Bursting

Start by heating the olive oil gently over medium-low heat. Add your cherry tomatoes along with a pinch of sea salt and a few grinds of black pepper. Stir occasionally and watch as the tomatoes soften, burst, and release their luscious juices – it takes about 6 minutes. This step is where the juicy, fresh flavor really builds; if your tomatoes aren’t popping, a little more time will coax that out perfectly.

Step 2: Cook the Gnocchi Just Right

While the tomatoes do their thing, bring a large pot of salted water to a boil. Toss in the gnocchi, and cook them until they float to the top — that’s your cue they’re done, usually 2 to 3 minutes. This quick cooking keeps them pillowy and tender, which you want because overcooking can make them mushy. Using a slotted spoon, transfer the gnocchi directly into your skillet with the tomatoes to soak up all that flavor.

Step 3: Stir in Pesto and Finish the Sauce

Once your gnocchi mingle with the tomatoes, add the pesto. Give everything a gentle stir so each pillowy dumpling gets coated in that rich, herby goodness. If the pesto feels too thick, add a few spoonfuls of the reserved pasta water to loosen it – it’ll create a silky sauce that clings beautifully. Taste and adjust seasoning with extra salt and pepper if you think it needs it.

Step 4: Garnish and Serve

Divide the gnocchi among your serving bowls, then sprinkle toasted pine nuts on top for crunch, scatter fresh basil leaves for a burst of color and aroma, and finish with a generous grating of Parmesan cheese. I love this final touch—it really elevates the freshness and richness of the dish. And voilà, dinner is served!

How to Serve Pesto Gnocchi with Cherry Tomatoes Recipe

Garnishes

My go-to garnishes are fresh basil leaves and toasted pine nuts—they add a stunning color contrast and crunch that make this humble dish feel special. A shower of freshly grated Parmesan cheese is non-negotiable in my book; it brings a savory, melting richness that pairs beautifully with the herbs and tomatoes.

Side Dishes

I like pairing this Pesto Gnocchi with something light and crisp. A simple mixed green salad with lemon vinaigrette or some steamed asparagus works wonders. If you’re feeling indulgent, garlic bread or a warm crusty loaf is always welcomed for soaking up that leftover sauce.

Creative Ways to Present

For special occasions, I sometimes serve this gnocchi in adorable ramekins or small cast-iron skillets, topped with extra pine nuts and basil right before bringing it to the table. It feels festive and makes for a charming presentation if you’re hosting friends.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and recommend enjoying them within 2 days. The gnocchi softens a bit after refrigeration, so be gentle when reheating.

Freezing

While gnocchi doesn’t always freeze perfectly after cooking, I’ve had decent luck freezing any extra pesto and toasted pine nuts separately. Homemade gnocchi freezes better before cooking, but for weeknight convenience, this recipe shines fresh.

Reheating

I reheat leftovers gently in a skillet over low heat with a splash of water or broth to refresh the sauce and keep the gnocchi from sticking or drying out. Avoid microwaving if you can — this way, the texture stays closer to fresh.

FAQs

Final Thoughts

This Pesto Gnocchi with Cherry Tomatoes Recipe has become my go-to quick dinner because it’s fresh, satisfying, and feels a bit special without much effort. I love how the tomatoes burst with sweetness and the pesto brings that herby punch. Whether you make it for yourself on a busy night or for friends who appreciate good, honest food, this recipe never fails to impress. Give it a try—you’ll love how easy, delicious, and comforting it is!

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