Creamy Pesto Gnocchi with Charred Cherry Tomatoes
This Creamy Pesto Gnocchi with Charred Cherry Tomatoes is a rich, comforting, and easy-to-make dish that comes together in just 30 minutes. Soft, pillowy gnocchi is coated in a luscious basil pesto cream sauce, while blistered cherry tomatoes add a sweet and tangy contrast. Topped with Parmesan and fresh basil, this dish is perfect for a quick yet indulgent meal!
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Gnocchi & Sauce:
1 lb (16 oz) potato gnocchi (store-bought or homemade)
1 tbsp olive oil
2 cloves garlic, minced
½ cup heavy cream (or half-and-half for a lighter option)
½ cup basil pesto (store-bought or homemade)
¼ cup grated Parmesan cheese
½ tsp salt (adjust to taste)
¼ tsp black pepper
For the Charred Cherry Tomatoes:
1 cup cherry tomatoes, halved
1 tbsp olive oil
½ tsp salt
¼ tsp red pepper flakes (optional)
For Garnish:
¼ cup fresh basil leaves, chopped
¼ cup Parmesan cheese, shaved or grated
Freshly cracked black pepper
Instructions
Step 1: Char the Cherry Tomatoes (10 minutes)
1. Heat 1 tbsp olive oil in a skillet over medium-high heat.
2. Add cherry tomatoes cut side down. Cook for 3-4 minutes without stirring until they begin to blister.
3. Sprinkle with salt and red pepper flakes (if using). Stir and cook for another 2-3 minutes until soft but still holding shape.
4. Remove from heat and set aside.
Step 2: Cook the Gnocchi (5 minutes)
5. Bring a large pot of salted water to a boil.
6. Add gnocchi and cook according to package instructions (2-3 minutes or until they float to the top).
7. Drain and set aside.
Step 3: Make the Creamy Pesto Sauce (5 minutes)
8. In the same skillet used for the tomatoes, melt butter over medium heat.
9. Add garlic and sauté for 30 seconds until fragrant.
10. Pour in heavy cream and stir well. Simmer for 1-2 minutes until slightly thickened.
11. Reduce heat to low and stir in pesto, Parmesan, salt, and black pepper.
Step 4: Combine Everything (5 minutes)
12. Add the cooked gnocchi to the skillet and toss to coat in the sauce.
13. Gently fold in the charred cherry tomatoes.
14. Cook for another 2 minutes, stirring occasionally, until everything is well combined.
Step 5: Serve & Garnish
15. Divide the gnocchi into serving bowls.
16. Garnish with fresh basil, shaved Parmesan, and black pepper.
17. Serve warm and enjoy .
Cooking Notes & Tips
Make It Lighter: Use half-and-half instead of heavy cream, or substitute with unsweetened almond milk for a dairy-free option.
Make It Vegan: Swap butter for olive oil, use a dairy-free pesto, and replace Parmesan with nutritional yeast.
Extra Protein: Add grilled chicken, shrimp, or crispy tofu.
Crispy Gnocchi Option: Instead of boiling, pan-fry the gnocchi in butter until golden for extra texture.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth.
Common Questions & Answers
Q: Can I use store-bought pesto?
A:Yes! A good-quality store-bought pesto works well, but homemade pesto gives the best flavor.
Q: Can I make this gluten-free?
A:Yes! Just use gluten-free gnocchi (available in most grocery stores).
Q: Can I add more vegetables?
A:Absolutely! Sauteed spinach, mushrooms, or asparagus would be great additions.
Q: Can I freeze leftovers?
A:This dish is best fresh, but you can freeze it in an airtight container for up to 2 months. Reheat slowly with extra cream or broth.
Nutritional Information
Calories: 480
Protein: 12g
Carbohydrates: 50g
Fat: 26g
Fiber: 4g
Sugar: 4g
Sodium: 450mg
This Creamy Pesto Gnocchi with Charred Cherry Tomatoes is a quick, comforting meal that’s full of bold flavors and easy to whip up on a busy night. Enjoy!