Description
This easy and flavorful Pesto Gnocchi recipe features soft gnocchi tossed in a vibrant pesto sauce with bursty cherry tomatoes, toasted pine nuts, fresh basil, and Parmesan cheese. Perfect for a quick and satisfying summer weeknight dinner, it combines simple ingredients for a deliciously comforting meal ready in just 20 minutes.
Ingredients
Scale
Main 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
- 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
- Boil Water: Bring a large pot of salted water to a rolling boil to prepare for cooking the gnocchi.
- Cook Tomatoes: While waiting for the water, heat olive oil in a medium skillet over medium-low heat. Add cherry tomatoes, a pinch of salt, and freshly ground black pepper, stirring occasionally for 6 minutes until tomatoes burst and release their juices. Remove skillet from heat.
- Cook Gnocchi: Add the gnocchi to the boiling water and cook for 2 to 3 minutes, or until they float to the surface. Use a slotted spoon or spider to transfer the cooked gnocchi directly into the skillet with the tomatoes. Reserve some gnocchi cooking water for later use.
- Toss with Pesto: Gently stir the gnocchi and tomatoes to combine. Add the pesto and mix gently until everything is evenly coated. If the pesto is too thick, gradually add the reserved gnocchi cooking water, a few tablespoons at a time, to loosen the sauce to a light coating consistency.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Divide the gnocchi into serving bowls, then top with toasted pine nuts, fresh basil leaves, and a generous sprinkle of freshly grated Parmesan cheese. Serve immediately and enjoy!
Notes
- This recipe is ready in just 20 minutes, making it a perfect quick and easy meal for busy weeknights.
- The bursty cherry tomatoes provide freshness and a natural sweetness that complement the herbaceous pesto.
- You can use store-bought pesto or make your own pesto at home with olive oil, basil, pine nuts, garlic, and Parmesan.
- Reserving some cooking water from the gnocchi helps adjust the pesto sauce consistency perfectly.
- For added protein, consider topping with grilled chicken or sautéed shrimp.
Nutrition
- Serving Size: 1 serving (about 1/2 recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 10 mg
