Pesto Gnocchi with Blistered Cherry Tomatoes
Pillowy gnocchi coated in vibrant basil pesto, topped with sweet, caramelized cherry tomatoes for the perfect balance of fresh and rich.
- Time
- 25 min
- Per serving
- 12g protein
Ingredients
- Shelf-stable gnocchi1 lb (454g)
- Fresh basil2 cups (packed)
- Pine nuts1/3 cup
- Garlic3 cloves
- Parmesan cheese, grated1/2 cup
- Extra-virgin olive oil1/2 cup
- Lemon juice1 tablespoon
- Cherry tomatoes2 cups
- Garlic2 cloves, minced
- Olive oil2 tablespoons
- Salt and black pepperto taste
- Red pepper flakes1/4 teaspoon (optional)
Equipment
- ·Large pot
- ·Food processor
- ·Large skillet
- ·Colander
Steps
1
Make the pesto: Combine 2 cups basil, 1/3 cup pine nuts, 3 cloves garlic, and 1/2 cup Parmesan in a food processor. Pulse until roughly combined.
2
With the processor running, slowly drizzle in 1/2 cup extra-virgin olive oil until smooth. Stir in 1 tablespoon lemon juice, salt, and pepper. Set aside.
3
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, then 1-2 minutes more. Drain well.
4
While gnocchi cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook 30 seconds.
5
Add cherry tomatoes and cook, stirring occasionally, for 6-8 minutes until blistered and softened. Season with salt, pepper, and red pepper flakes if desired.
6
Toss the drained gnocchi with pesto until well coated. Divide among plates and top with blistered cherry tomatoes and pan juices. Serve immediately.