Pesto Gnocchi
Prep
10 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is my go to weeknight dinner when I want something impressive but don't have much time. Pesto gnocchi comes together in about twenty minutes, making it perfect for busy evenings, and it's surprisingly budget friendly since you can use store bought gnocchi and pesto. I love that basil, the star of any good pesto, is packed with antioxidants and has anti inflammatory properties. The sweet cherry tomatoes add a beautiful freshness while the toasted pine nuts bring a lovely crunch. It's simple, elegant, and tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 1 tablespoonextra-virgin olive oil
- 473 mlcherry tomatoes
- 1sea salt and freshly ground black pepper
- 11 pound uncooked store-bought or homemade gnocchi
- ½ cupstore-bought pesto(or homemade pesto made with ⅓ cup olive oil)
- 1 tablespoontoasted pine nuts
- 1fresh basil leaves(for garnish)
- 1freshly grated parmesan cheese(for serving)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the cherry tomatoes, a pinch of salt, and several grinds of pepper and cook, stirring occasionally, for 6 minutes, or until the tomatoes burst, soften slightly, and begin to release their flavorful juices. Remove from the heat.
- 3
Cook the gnocchi in the boiling water for 2 to 3 minutes, or until they float. Use a slotted spoon or spider to transfer the gnocchi directly from the boiling water to the skillet with the tomatoes. Reserve the gnocchi cooking water.
- 4
Gently stir to combine the gnocchi with the tomatoes, then add the pesto and gently stir until the gnocchi and tomatoes are well coated. If the pesto is too thick, add gnocchi cooking water, a few tablespoons at a time, to loosen it until it lightly coats the gnocchi.
- 5
Season to taste and divide into bowls. Top with the pine nuts and fresh basil and serve with freshly grated Parmesan cheese.
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