Pesto Gnocchi with Cherry Tomatoes
Pesto Gnocchi with Cherry Tomatoes
Ingredients
- 16 ounces Potato Gnocchi
- 2 cups Cherry Tomatoes, halved
- 2 tablespoons Olive Oil
- 2 Garlic, cloves, minced
- 1/2 cup Basil Pesto
- 1/4 cup Parmesan Cheese, grated, plus more for serving
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper, freshly ground
- 1/4 cup Fresh Basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add 1 teaspoon of salt to the water.
⏱️ 5 min - 2
While the water is heating, prepare the cherry tomatoes by halving them and mince the garlic cloves.
⏱️ 5 min - 3
Heat the olive oil in a large skillet (10-12 inch) over medium heat. Add the halved cherry tomatoes and minced garlic to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to soften and burst slightly.
⏱️ 5 min - 4
Carefully add the gnocchi to the boiling water. Cook according to package directions, typically 2 to 3 minutes, or until the gnocchi float to the surface.
⏱️ 3 min - 5
Once cooked, use a slotted spoon or colander to drain the gnocchi, reserving about 1/4 cup of the pasta cooking water.
⏱️ 1 min - 6
Add the drained gnocchi to the skillet with the tomatoes and garlic. Stir in the 1/2 cup of basil pesto and 1/4 cup of grated Parmesan cheese. If the sauce seems too thick, add 1 to 2 tablespoons of the reserved pasta water to reach your desired consistency.
⏱️ 2 min - 7
Season the gnocchi mixture with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, adjusting to taste.
⏱️ 1 min - 8
Serve immediately, garnished with chopped fresh basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Gnocchi with Cherry Tomatoes
Ingredients
- 16 ounces Potato Gnocchi
- 2 cups Cherry Tomatoes, halved
- 2 tablespoons Olive Oil
- 2 Garlic, cloves, minced
- 1/2 cup Basil Pesto
- 1/4 cup Parmesan Cheese, grated, plus more for serving
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper, freshly ground
- 1/4 cup Fresh Basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add 1 teaspoon of salt to the water.
⏱️ 5 min - 2
While the water is heating, prepare the cherry tomatoes by halving them and mince the garlic cloves.
⏱️ 5 min - 3
Heat the olive oil in a large skillet (10-12 inch) over medium heat. Add the halved cherry tomatoes and minced garlic to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to soften and burst slightly.
⏱️ 5 min - 4
Carefully add the gnocchi to the boiling water. Cook according to package directions, typically 2 to 3 minutes, or until the gnocchi float to the surface.
⏱️ 3 min - 5
Once cooked, use a slotted spoon or colander to drain the gnocchi, reserving about 1/4 cup of the pasta cooking water.
⏱️ 1 min - 6
Add the drained gnocchi to the skillet with the tomatoes and garlic. Stir in the 1/2 cup of basil pesto and 1/4 cup of grated Parmesan cheese. If the sauce seems too thick, add 1 to 2 tablespoons of the reserved pasta water to reach your desired consistency.
⏱️ 2 min - 7
Season the gnocchi mixture with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, adjusting to taste.
⏱️ 1 min - 8
Serve immediately, garnished with chopped fresh basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min