Pesto Gnocchi with Cherry Tomatoes Recipe

If you’re looking for a dinner that’s quick to make but absolutely bursting with flavor, this Pesto Gnocchi with Cherry Tomatoes Recipe is a fan-freaking-tastic choice. I love this because it combines the pillowy, tender gnocchi with the fresh, vibrant burst of cherry tomatoes and the aromatic punch of pesto. When you try it, you’ll find it’s that perfect balance of cozy yet fresh, simple but impressive — a real weeknight winner.

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Ingredients You’ll Need

The magic of this Pesto Gnocchi with Cherry Tomatoes Recipe really comes from combining just a handful of well-chosen ingredients. Each one shines, so picking fresh and quality produce here makes a big difference.

• Extra-virgin olive oil: Choose a fragrant, fruity oil to add richness and help soften the tomatoes beautifully.
• Cherry tomatoes: Look for ripe, firm tomatoes; these are the star of the sauce and give it that juicy pop.
• Sea salt and freshly ground black pepper: Simple seasonings that bring out the natural flavors perfectly.
• Uncooked store-bought or homemade gnocchi: I love making gnocchi from scratch sometimes, but the store-bought ones save time and still taste great.
• Store-bought or homemade pesto: Either works! Homemade pesto with extra olive oil adds a lovely freshness, but store-bought is a reliable shortcut.
• Toasted pine nuts: These add a toasty crunch that elevates each bite.
• Fresh basil leaves: The perfect garnish — aromatic and brightens the whole dish effortlessly.
• Freshly grated Parmesan cheese: A finishing touch that adds savory depth and creaminess.

Variations

One of the things I love most about this Pesto Gnocchi with Cherry Tomatoes Recipe is how easily you can tailor it to your taste or what you have on hand. Feel free to experiment and make it truly yours!

• Add protein: Sometimes I toss in cooked chicken or crispy pancetta for a heartier meal that my husband really appreciates.
• Swap out pine nuts: If pine nuts are pricey or tricky to find, toasted walnuts or almonds work wonderfully and add a similar nutty crunch.
• Make it vegan: Use vegan pesto and skip the Parmesan; I’ve found that nutritional yeast sprinkled on top works as a great substitute.
• Change up the herbs: While basil is classic, stirring in some fresh parsley or even a pinch of mint can refresh the flavor beautifully in warmer months.

How to Make Pesto Gnocchi with Cherry Tomatoes Recipe

Step 1: Gently cook the bursty cherry tomatoes

First things first: heat your olive oil in a skillet over medium-low heat and add those gorgeous cherry tomatoes along with a pinch of salt and freshly cracked pepper. Stir them occasionally as they soften and start to pop open — this usually takes around 6 minutes. You want them juicy and saucy, but not falling apart completely. This step creates the sauce’s base and brings out the tomatoes’ natural sweetness. I discovered this trick when I tried roasting tomatoes first and found pan-cooking gave me that silky, lightly sauced texture faster.

Step 2: Cook the gnocchi to pillowy perfection

Meanwhile, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float — usually 2 to 3 minutes, but watch closely because overcooked gnocchi can get mushy. Use a slotted spoon or spider to transfer them directly from the water into your skillet with the tomatoes. That hot cooking water will come in handy in just a minute. I used to worry about timing gnocchi perfectly, but now I just trust the float test — it never fails.

Step 3: Stir in pesto and finish the dish

Gently fold the gnocchi into the tomatoes to combine, then add your pesto. Stir like you mean it until everything is evenly coated. If the pesto feels too thick or clumpy, add a splash of that reserved gnocchi cooking water — just a few tablespoons at a time — until the sauce lightly clings to the gnocchi without being runny. Season to taste. This step is where the magic happens and your dish truly comes alive.

Step 4: Garnish and serve immediately

Serve your pesto gnocchi warm, topped with toasted pine nuts for crunch, fresh basil leaves for brightness, and a generous grating of Parmesan cheese for that savory finish. My family always goes crazy for this combination — the contrast in textures and flavors is unbeatable. Plus, it looks gorgeous on the plate, which always makes me feel like a kitchen rockstar.

How to Serve Pesto Gnocchi with Cherry Tomatoes Recipe

Garnishes

I always top this dish with fresh basil leaves for a pop of green and herbal brightness, along with freshly grated Parmesan because it melts slightly on the warm gnocchi, adding that perfect salty richness. The toasted pine nuts add a lovely nutty crunch that makes each forkful so satisfying. Honestly, these simple garnishes make the dish feel festive even on a random Tuesday night!

Side Dishes

This pesto gnocchi shines best when paired with something light and fresh. I often serve it alongside a crisp arugula salad with lemon vinaigrette or roasted asparagus. Sometimes, just some good crusty bread for scooping up any leftover sauce is all you need for a complete, balanced meal.

Creative Ways to Present

For special occasions, I’ve served this dish in shallow bowls and drizzled a little extra olive oil on top, then adorned the plate with whole basil sprigs and some extra pine nuts scattered around. It makes the meal feel elevated without extra effort. You could also layer the gnocchi and tomatoes on a large wooden serving platter for a family-style dinner that invites casual sharing.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. I’ve found that they keep well for up to 2 days without losing too much texture. The gnocchi might soften a bit, but the flavors actually deepen overnight — perfect for a quick reheat lunch.

Freezing

Freezing cooked gnocchi dishes can be tricky because they tend to become mushy, so I don’t usually freeze the whole finished pesto gnocchi with cherry tomatoes. Instead, I freeze gnocchi on their own before cooking and make the sauce fresh when needed. This way, you keep the texture nice and fresh.

Reheating

When reheating leftovers, I suggest warming gently in a skillet over medium-low heat rather than microwaving. Add a sprinkle of water or a bit of extra pesto to revive the sauce and prevent the gnocchi from sticking or drying out. This keeps the texture much better and flavors vibrant.

FAQs

Final Thoughts

This Pesto Gnocchi with Cherry Tomatoes Recipe is truly one of my go-to dishes when I want something comforting but fresh, quick but impressive. It’s bright with those juicy tomatoes, cozy with the pillowy gnocchi, and rich with the pesto and Parmesan — a combination that just feels like a hug on a plate. If you haven’t tried it yet, I honestly recommend giving it a whirl. You’ll enjoy how easy it is to make but also how everyone at the table loves it. Plus, it leaves you more time to relax or pour another glass of wine—what’s not to love?

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