Creamy Pesto Gnocchi with Roasted Cherry Tomatoes

• 12 oz gnocchi
• 1 pint cherry tomatoes, halved
• 1/2 cup basil pesto
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt to taste
• Fresh basil leaves for garnish
• Cracked black pepper to taste
• Optional: toasted pine nuts for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes with 1 tbsp olive oil and a pinch of salt; roast for 20 minutes.
3. 3 Meanwhile, cook gnocchi according to package instructions; drain.
4. 4 In a large pan, heat remaining olive oil and sauté minced garlic until fragrant.
5. 5 Stir in pesto and heavy cream; heat through, stirring constantly.
6. 6 Add cooked gnocchi to the pesto sauce; toss to coat.
7. 7 Fold in roasted cherry tomatoes and Parmesan cheese.
8. 8 Season with salt and pepper to taste.
9. 9 Serve garnished with fresh basil and optional toasted pine nuts.

Equipment

• Large pot
• Baking sheet
• Large pan
• Wooden spoon

Variations

• Add cooked chicken or shrimp for extra protein.
• Use sun-dried tomato pesto for a richer flavor.

Substitutions

• Use spinach pesto for a different twist.
• Substitute heavy cream with half-and-half for a lighter option.

Pairings

• Serve with a chilled Sauvignon Blanc.
• A side Caesar salad complements this dish perfectly.

Nutrition

Tips

• For a richer flavor, add a splash of pasta water to the pesto sauce.
• If you prefer a chunkier texture, reserve some whole cherry tomatoes before roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk or cream.

Serving Suggestions

• Pairs well with a crisp green salad or garlic bread.

FAQ