There are busy weeknights, and then there are those weeknights; the ones where you need a dinner that feels like a warm hug, comes together in under 20 minutes, and makes you look like a kitchen genius. This creamy pesto gnocchi with burst cherry tomatoes is that dinner. It’s the ultimate one pan (plus a pot of water) wonder that balances the vibrant, herby punch of pesto with the sweet, juicy pop of tomatoes, all clinging to the softest, pillowy gnocchi.
What makes this recipe truly special is the little chef’s secret: using a splash of the starchy gnocchi cooking water to create a light, silky sauce that brings everything together. It’s restaurant quality comfort food without the fuss. Whether you grab store bought gnocchi and pesto for ultimate speed, or go all in homemade, this dish is a guaranteed crowd pleaser. Let’s get cooking!
Why You’ll Love This Recipe
15 Minutes from Pantry to Plate: Seriously, it’s that fast. The water boils while you cook the tomatoes, and the gnocchi cooks in just 2-3 minutes.
Minimal Cleanup: You’ll use one skillet and one pot. That’s it!
Flexible & Forgiving: Use your favorite store bought pesto or homemade. No pine nuts? Use walnuts or omit them. It’s a perfect recipe for using what you have.
Crowd Pleasing Comfort: It’s a universally loved dish that satisfies both vegetarians and meat eaters alike. Serve it as is, or add a protein like chicken or white beans.
Fancy Enough for Company: The burst tomatoes and fresh garnishes make it look gourmet, but we’ll keep the easy secret between us.
Let’s Make Some Pesto Gnocchi!
This recipe is all about the harmony of a few simple ingredients. You’ll need:
- 1 tablespoon extra virgin olive oil
- 2 cups cherry tomatoes (the sweeter, the better!)
- Sea salt and freshly ground black pepper
- 1 pound uncooked store bought or homemade gnocchi
- ½ cup store bought pesto, or homemade pesto
- 1 tablespoon toasted pine nuts (for that perfect crunch)
- Fresh basil leaves, for garnish
- Freshly grated Parmesan cheese, for serving (absolutely non negotiable!)
Step by Step Instructions
1Boil & Sauté: Start by bringing a large pot of well salted water to a boil; this is key for flavoring the gnocchi itself. Meanwhile, heat the olive oil in a medium skillet over medium low heat. Add the cherry tomatoes, a good pinch of salt, and several grinds of pepper. Let them cook, stirring occasionally, for about 6 minutes. You’re waiting for them to soften, burst open, and release their delicious, sweet juices. Once they do, remove the skillet from the heat.
2Cook the Gnocchi: By now, your water should be at a rolling boil. Add the gnocchi. They cook incredibly fast; in just 2 to 3 minutes, they’ll float to the top, signaling they’re done. Pro Tip: Don’t overcook them, or they can get mushy!
3The Magic Transfer: Using a slotted spoon or a spider strainer, directly transfer the cooked gnocchi from the boiling pot into the skillet with the tomatoes. This is important: reserve about 1 cup of that starchy gnocchi cooking water. It’s liquid gold for our sauce!
4Create the Sauce: Gently stir the gnocchi and tomatoes together. Add the pesto and stir gently until everything is beautifully coated. If the pesto is a bit thick (store bought often is), add the reserved pasta water, one tablespoon at a time, until the sauce loosens to a light, creamy consistency that just coats the gnocchi and tomatoes.
5Serve & Devour: Give the dish a final taste and adjust salt and pepper as needed. Divide it into bowls and immediately top with the toasted pine nuts, a few fresh basil leaves, and a generous snowfall of freshly grated Parmesan cheese.
Chef’s Notes & Tweaks
- Nut Free? No problem! Use a pesto made with sunflower seeds or simply omit the pine nut garnish.
- Add Some Greens: Stir in a couple of handfuls of fresh baby spinach or arugula right after adding the pesto; the residual heat will wilt them perfectly.
- Extra Creamy: For a richer twist, stir in a splash of heavy cream or a dollop of mascarpone cheese along with the pesto.
- Make it a Meal: This is fantastic with added protein. Try shredded rotisserie chicken, crispy pancetta, or creamy white beans.
And just like that, dinner is served! The beauty of this dish is in its simplicity and flexibility. Toss in some sautéed spinach or roasted broccoli for extra greens, or add a protein like shredded rotisserie chicken or white beans to make it even heartier.
I hope this vibrant pesto gnocchi becomes your new secret weapon for easy, delicious meals. Don’t forget to pin the recipe below and let me know in the comments how yours turned out!
Creamy Pesto Gnocchi with Burst Cherry Tomatoes
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups cherry tomatoes
- Sea salt and freshly ground black pepper
- 1 pound uncooked store bought or homemade gnocchi
- ½ cup store bought pesto or homemade pesto
- 1 tablespoon toasted pine nuts
- Fresh basil leaves for garnish
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of generously salted water to a boil.
- 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. Cook, stirring occasionally, for about 6 minutes, or until the tomatoes soften, burst, and release their juices. Remove the skillet from the heat.
- Cook the gnocchi in the boiling water for 2 to 3 minutes, or until they float to the surface. Using a slotted spoon or spider strainer, transfer the cooked gnocchi directly from the pot to the skillet with the tomatoes. Reserve about 1 cup of the gnocchi cooking water.
- Gently stir to combine the gnocchi and tomatoes. Add the pesto and stir gently until everything is evenly coated. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until it reaches a light, creamy consistency that coats the gnocchi.
- Taste and season with more salt and pepper if needed. Divide into bowls and top with toasted pine nuts, fresh basil leaves, and a generous sprinkle of freshly grated Parmesan cheese. Serve immediately.
Notes
- Pesto Choice: A high quality store bought pesto works beautifully here! For a nut free version, use a basil pesto made with sunflower seeds or simply omit the pine nut garnish.
- Gnocchi Tip: Avoid boiling the gnocchi for too long, as they can become mushy. They are done the moment they float.
- Make it Creamier: For an extra rich sauce, stir in a splash of heavy cream or a dollop of mascarpone cheese with the pesto.
