Description
A vibrant and comforting Italian-inspired dish featuring tender gnocchi tossed in a rich homemade or store-bought pesto sauce, complemented by burst cherry tomatoes, toasted pine nuts, fresh basil, and a finishing touch of Parmesan cheese. Perfect for a quick yet indulgent meal.
Ingredients
For the Gnocchi and Sauce
- 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
For Garnish
- 1 tablespoon toasted pine nuts
- Fresh basil leaves
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare the Water: Bring a large pot of salted water to a rolling boil to cook the gnocchi.
- Cook the Tomatoes: While the water heats, warm the olive oil over medium-low heat in a medium skillet. Add cherry tomatoes, a pinch of salt, and several grinds of black pepper. Cook gently, stirring occasionally for about 6 minutes, until the tomatoes burst and release their juices. Remove from heat.
- Cook the Gnocchi: Drop the gnocchi into the boiling water and cook for 2 to 3 minutes, or until they float to the surface, indicating they are done.
- Combine Gnocchi and Tomatoes: Using a slotted spoon or spider, transfer the cooked gnocchi directly into the skillet with the tomatoes. Keep a cup of the gnocchi cooking water reserved for later use.
- Add Pesto: Gently mix the gnocchi and tomatoes together. Stir in the pesto carefully to thoroughly coat the gnocchi. If the sauce feels too thick, gradually add a few tablespoons of reserved cooking water to achieve a light, silky coating.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Divide the gnocchi among serving bowls. Sprinkle with toasted pine nuts and fresh basil leaves. Finish by generously adding freshly grated Parmesan cheese on top before serving.
Notes
- Use store-bought pesto for convenience or make your own with fresh basil, pine nuts, Parmesan, garlic, and olive oil for richer flavor.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant to enhance their nuttiness.
- Reserve some gnocchi cooking water to adjust the sauce consistency without thinning the pesto excessively.
- For a vegan version, substitute Parmesan with a vegan cheese alternative or nutritional yeast.
- Serve immediately for the best texture and flavor experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
