When dinner needs to happen fast, pesto gnocchi with cherry tomatoes is a total weeknight savior. This dish is as effortless as it gets—think three-minute gnocchi, a spoonful of pesto, and a handful of juicy, blistered cherry tomatoes.

Despite being ridiculously easy, it still tastes like something you’d order from your favorite Italian café. The chewy gnocchi soaks up all that herby pesto, while the tomatoes add a sweet, juicy pop with every bite.

It’s ideal for picky eaters too, thanks to its simple ingredients and mild, familiar flavors. No chopping, no fuss—just a warm, satisfying meal in one skillet that’s done before you can say “what’s for dinner?”

Servings: 3-4

Nutrition: 400–500 calories per serving

Ingredients

• Shelf-stable or fresh gnocchi
• Cherry tomatoes
• Basil pesto
• Olive oil
• Garlic (optional)
• Parmesan cheese (optional)

Instructions

• Cook the Gnocchi: Boil gnocchi according to package directions—usually just 2–3 minutes.
• Blister the Tomatoes: Sauté cherry tomatoes in olive oil until soft and starting to burst.
• Toss Everything Together: Stir in pesto and gnocchi. Add a splash of pasta water if needed.
• Serve Warm: Top with grated Parmesan and fresh basil if desired.

Substitutions & Variations

• Swap Gnocchi: Use short pasta like penne or fusilli if gnocchi isn’t available.
• Use a Different Pesto: Try sun-dried tomato or arugula pesto for a fun twist.
• Add Protein: Stir in cooked chicken, crispy bacon, or white beans for a heartier dish.
• Dairy-Free Option: Use a dairy-free pesto and skip the cheese.

What Equipment You’ll Need

• Pot
• Skillet
• Slotted spoon
• Wooden spoon

Storage & Reheating Guidelines

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet or microwave. Add a splash of water or extra pesto to loosen it up.

Top Tips

• Don’t Overcrowd the Pan: Cook tomatoes in a single layer for best blistering.
• Prep Ahead: Wash tomatoes and portion out pesto early for even faster cooking.
• Taste and Adjust: Stir in more pesto or cheese at the end to match your flavor preference.

Frequently Asked Questions

• Can I use frozen gnocchi?
  Yes! Just cook it according to the package instructions.
• Is homemade pesto better?
  Sure—but store-bought works great for busy nights.
• What veggies go well with this?
  Spinach, zucchini, or peas mix in beautifully.

Related Recipes

• Cheesy Baked Tortellini: Toss tortellini, sauce, and cheese in a dish and bake—comfort food made effortless.
• Halloumi and Roasted Veg Wraps: Roasted Mediterranean veg and grilled halloumi in a wrap—easy and meat-free.

Food Safety Guidelines

• Cook Gnocchi Fully: Gnocchi should float to the top and be tender throughout.
• Cool Before Storing: Let leftovers cool before sealing to prevent sogginess.
• Use Clean Utensils: Avoid cross-contamination when stirring and serving.