Print

Creamy Pesto Gnocchi with Roasted Cherry Tomatoes

creamy pesto gnocchi - featured image
Print Recipe

A quick and easy creamy pesto gnocchi dish featuring roasted cherry tomatoes that add a sweet, caramelized burst of flavor. Perfect for cozy dinners and impressive enough for guests.

Ingredients

Scale
  • 1 pound (450g) store-bought potato gnocchi
  • 2 cups (300g) cherry tomatoes, halved
  • 2 tablespoons olive oil, plus extra for roasting
  • 3 cloves garlic, minced
  • ½ cup (120ml) prepared basil pesto
  • ½ cup (120ml) heavy cream
  • ¼ cup (25g) Parmesan cheese, finely grated
  • Salt and black pepper, to taste
  • A handful fresh basil leaves, roughly chopped
  • Red pepper flakes, a pinch (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
  2. In a mixing bowl, toss 2 cups halved cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper. Spread them out evenly on the baking sheet, cut side up. Roast in the oven for 15-20 minutes until the skins blister and tomatoes are soft but not mushy.
  3. Meanwhile, bring a large pot of salted water to a boil. Add 1 pound gnocchi and cook according to package instructions, usually 2-3 minutes or until they float to the surface. Use a slotted spoon to transfer them directly to a large skillet with 1 tablespoon olive oil over medium heat. Sauté gently for 2-3 minutes to get a slight golden crust.
  4. Lower the heat, add 3 cloves minced garlic to the skillet, and cook for about 30 seconds until fragrant. Stir in ½ cup prepared pesto and ½ cup heavy cream. Mix well to coat the gnocchi evenly until the sauce is silky and smooth.
  5. Gently fold in the roasted cherry tomatoes and ¼ cup freshly grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste. Add a pinch of red pepper flakes if desired.
  6. Transfer to plates or bowls, garnish with fresh chopped basil leaves and extra Parmesan if desired. Serve immediately while warm and creamy.

Notes

If the sauce feels too thick, add a splash of pasta water or cream to loosen it. Do not overcook gnocchi; they are ready when they float to the surface. Roast tomatoes at high heat for best caramelization. Keep heat low when mixing pesto and cream to avoid sauce separation.

Nutrition

Keywords: gnocchi, creamy pesto, roasted cherry tomatoes, easy dinner, quick meal, Italian, comfort food

Find it online: https://yumnode.com/creamy-pesto-gnocchi-recipe-with-roasted-cherry-tomatoes-easy-and-perfect/