Creamy Roasted Tomato Pesto Gnocchi

This Creamy Roasted Tomato and Pesto Gnocchi Skillet has become my lazy weeknight dinner hero whenever I crave something comforting but need it on the table fast. The pillowy gnocchi soak up a rich sauce of sweet roasted tomatoes and herbaceous pesto, turning a pack of shelf-stable gnocchi and a few pantry finds into a luxurious skillet meal that feels both cozy and a little bit fancy.

It took just one evening of tossing together leftover roasted tomatoes and some gnocchi for my family to beg for a repeat. Now it is my go-to when I want a meal that tastes special without a trip to the grocery store.

Ingredients

• Potato gnocchi: look for ones with a plump shape and no cracks in the package for pillowy texture
• Cherry or grape tomatoes: these get perfectly jammy and sweet after roasting opt for firm ripe ones
• Jarred basil pesto: choose a brand with bright green color and fresh basil near the top of the ingredient list
• Heavy cream or half-and-half: brings the sauce together do not sub in milk or it will curdle
• Fresh garlic: adds savory punch use cloves that are firm and fragrant
• Olive oil: helps the tomatoes caramelize pick a fruity extra-virgin variety
• Fresh basil leaves: for scattering at the end snip them just before serving for the brightest flavor
• Salt and black pepper: season each layer taste as you go to keep the dish balanced
• Parmesan cheese: for serving adds umami depth look for freshly grated over pre-shredded

Instructions

Prep the Tomatoes:

Halve the cherry tomatoes and toss with olive oil salt and pepper directly on a baking sheet Spread them out so they roast and caramelize instead of steaming

Roast to Perfection:

Slide the tray of tomatoes into a hot oven at four hundred twenty five degrees Fahrenheit Roast for about twenty minutes stirring halfway through The tomatoes should be blistered jammy and collapsing into their own juices

Cook the Gnocchi:

While the tomatoes roast bring a large pot of well-salted water to a boil Drop in the gnocchi and simmer until they float to the top which signals doneness usually about two to three minutes Scoop them out with a slotted spoon and set aside Save a splash of that starchy cooking water

Sauté Aromatics:

Transfer the hot gnocchi to a large nonstick skillet Drizzle with a bit of olive oil and add minced garlic Cook over medium heat for a minute or two just until fragrant Do not let the garlic brown

Build the Sauce:

Tip in the roasted tomatoes with all their sweet juices Pour over the cream and gently fold together Let it bubble and reduce for a couple minutes Add in half of the pesto and swirl until combined If the sauce thickens too much add a spoonful of the reserved gnocchi water

Final Touches:

Remove from heat Stir in the rest of the pesto Top generously with torn fresh basil and plenty of Parmesan cheese Taste for seasoning The sauce should be rich and silky with pops of roasted tomato and basil

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The sweet punch of roasted tomatoes with the herby depth of pesto might be my all-time favorite flavor combination It never fails to win over skeptical eaters especially when piled onto fluffy gnocchi Sometimes we fight over the last spoonful straight from the skillet

Storage Tips

Let leftovers cool then store in an airtight container in the refrigerator for up to three days The sauce stays creamy and reheats well in a nonstick skillet with a splash of water or cream Gnocchi can go a bit soft if frozen so I like this best fresh but you can freeze in portions for up to a month

Ingredient Substitutions

Try cauliflower gnocchi or whole wheat versions if you want to up the nutrition factor For the pesto a homemade or store-bought vegan pesto works beautifully If you need dairy-free use coconut cream or a thick oat cream instead of heavy cream and add a vegan cheese for richness

Serving Suggestions

This skillet cries out for a big green salad with a lemony vinaigrette or garlic bread for dunking Top with extra fresh basil shards and a drizzle of really good olive oil For gatherings set out in the skillet family-style and let everyone scoop their own portion

Cultural and Seasonal Context

Pasta dishes with tomato basil and cream are classic across Italian regions but this version is pure shortcut weeknight magic It shines brightest with summer’s peak tomatoes but even off-season cherry tomatoes roast up sweet and flavorful When the weather cools try adding a handful of baby spinach or sautéed mushrooms for a heartier twist

Seasonal Adaptations

Swap in slow-roasted canned tomatoes when fresh are not at their best Add wilted greens like baby spinach or kale for late fall comfort Stir in roasted zucchini or summer squash for an August garden feel

Success Stories

Every time I serve this skillet to friends they ask for the recipe even the little ones My partner literally lights up when he smells the tomatoes roasting Across dozens of hurried weeknights this has never failed to satisfy

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Let the tomatoes get super jammy for extra flavor The cream and pesto cling to gnocchi best when the sauce gets that silky texture If making ahead undercook the gnocchi slightly so it holds up when reheated

Recipe FAQs

→ Can I use store-bought gnocchi?

Yes, store-bought gnocchi works well and saves time while still delivering satisfying texture and taste.

→ Which tomatoes are best for roasting in this skillet?

Cherry or grape tomatoes are ideal due to their sweetness and blistering well, enhancing sauce depth.

→ How do I achieve a creamy sauce without heavy cream?

You can use half-and-half, whole milk, or a bit of cream cheese to keep the sauce rich yet light.

→ Is this dish suitable for vegetarians?

Absolutely! The skillet relies on meat-free ingredients such as gnocchi, tomatoes, and pesto.

→ Can I prepare this meal ahead of time?

Yes, you can roast the tomatoes and prep the sauce in advance, then toss with gnocchi to serve.

→ How should leftovers be stored?

Refrigerate in an airtight container for up to 3 days. Reheat gently to maintain creaminess.