Pesto Gnocchi with Cherry Tomatoes
This quick, flavorful gnocchi dish comes together in minutes with pesto and burst cherry tomatoes.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Keyword: dinner recipe, easy dinner recipe, quick dinner recipe, weeknight dinner recipes
Servings: 4
Pot
Skillet
Slotted spoon
Spoon or spatula
For the Gnocchi:
- 1 lb shelf-stable or fresh gnocchi
- 1 tablespoon salt (for pasta water)
For the Sauce:
- 1½ cups cherry tomatoes
- 2 tablespoons olive oil
- ½ cup basil pesto
- 1 clove garlic minced (optional)
- 2 tablespoons grated Parmesan (optional)
- fresh basil (optional for garnish)
Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions, about 2–3 minutes, until they float. Drain and set aside.
While gnocchi cooks, heat olive oil in a skillet over medium heat. Add cherry tomatoes and cook until blistered and softened, about 5–7 minutes.
If using, stir in minced garlic and cook for 1 minute.
Add the cooked gnocchi and pesto to the skillet. Toss everything together until coated.
Add a splash of pasta water if the mixture feels too thick.
Serve immediately, topped with grated Parmesan and fresh basil if desired.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet or microwave, adding a splash of water or pesto to refresh.
Top Tips: Don’t overcrowd the pan, cook tomatoes in a single layer for even blistering. Prep ahead by washing tomatoes and measuring pesto in advance. Taste and adjust the sauce, add more pesto or cheese as needed.