Creamy Roasted Tomato Pesto Gnocchi (Printable)
Tender gnocchi with roasted tomatoes and creamy pesto skillet. Comforting and flavorful for easy meals.
# Ingredient List:
→ Main Components
01 - 1 pound potato gnocchi
02 - 1 pint cherry tomatoes
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 cup heavy cream
07 - 1/2 cup basil pesto
08 - 1/4 cup grated Parmesan cheese
09 - 2 cloves garlic, minced
10 - 1 teaspoon lemon zest
11 - Fresh basil leaves, to garnish
# Steps:
01 - Preheat oven to 425°F (218°C). Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-18 minutes until tomatoes are blistered and beginning to burst.
02 - Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in gnocchi and cook for 4-5 minutes, turning occasionally, until golden and slightly crisp.
03 - Add roasted tomatoes to skillet. Reduce heat to low. Pour in heavy cream and pesto, stirring gently to combine. Simmer for 2-3 minutes until sauce thickens slightly.
04 - Sprinkle Parmesan cheese and lemon zest over the gnocchi mixture. Stir to incorporate and ensure cheese melts. Serve warm, garnished with fresh basil leaves.
# Expert Advice:
01 -
- Ready in under thirty minutes thanks to using store-bought gnocchi and jarred pesto
- Perfect for busy nights and still tastes like you poured in extra effort
- Easily customizable for whatever veggies or greens linger in the fridge
- The oven does most of the heavy lifting so cleanup stays simple
02 -
- High in comfort factor but surprisingly quick
- Vegetarian friendly and can go vegan with a few easy swaps
- Make-ahead friendly since leftovers reheat beautifully in the microwave or skillet
03 -
- Roast the tomatoes cut side up so their juices stay concentrated
- Taste the pesto before adding as salt levels can vary a lot
- Always save a bit of gnocchi cooking water for loosening the sauce if needed