Creamy Pesto Gnocchi with Cherry Tomatoes

• 8 oz gnocchi
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts (optional)
• Fresh basil leaves, for garnish

Steps

1. 1 Cook gnocchi according to package instructions until tender; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. 3 Add cherry tomatoes and cook until they start to soften.
4. 4 Stir in pesto and heavy cream, heating through and combining well.
5. 5 Toss cooked gnocchi in the pesto sauce until well coated.
6. 6 Season with salt and pepper to taste.
7. 7 Sprinkle with Parmesan cheese and pine nuts if using.
8. 8 Garnish with fresh basil leaves before serving.

Equipment

• Large skillet
• Pot

Variations

• Add grilled chicken for a protein boost.
• Swap cherry tomatoes for sun-dried tomatoes for a richer flavor.

Substitutions

• If basil pesto isn't available, use spinach or arugula pesto.
• Substitute heavy cream with half-and-half for a lighter sauce.

Pairings

• Serve with a crisp white wine like Pinot Grigio.
• A refreshing sparkling water with lemon.

Nutrition

Tips

• For extra flavor, toast the pine nuts in a dry pan before adding them as a garnish.
• If the sauce is too thick, thin it out with a splash of pasta cooking water.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a splash of milk or cream.

Serving Suggestions

• Pairs beautifully with a side of garlic bread.
• A simple green salad complements this dish perfectly.

FAQ