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Pesto Gnocchi with Roasted Tomatoes
Pillowy gnocchi tossed with basil pesto and burst roasted cherry tomatoes. Roasting the tomatoes until they visibly burst is what releases their juices to mingle with the pesto, turning it into a looser, more cohesive sauce rather than a thick paste sitting on top.
Total time
27 min
Prep
5 min
Cook
22 min
Difficulty
easy
Cuisine
Italian
comfort
Ingredients
1 lbfresh gnocchi
1½ cupscherry tomatoes
½ cupbasil pesto
½ cupparmesan, grated
2 tbspolive oil
saltto taste
fresh basilto serve
Instructions
1
Roast cherry tomatoes with oil at 200°C for 20 min until burst.
2
Cook gnocchi until floating; drain.
3
Toss gnocchi with pesto and pasta water.
4
Top with roasted tomatoes, parmesan, and basil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
675
Protein
29g
Fat
42.3g
Carbs
42.8g
Fiber
4.1g
Sodium
1590mg
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