Pesto Gnocchi with Roasted Tomatoes

Name: Pesto Gnocchi with Roasted Tomatoes
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb fresh gnocchi; 1½ cups cherry tomatoes; ½ cup basil pesto; ½ cup parmesan, grated; 2 tbsp olive oil; salt to taste; fresh basil to serve

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

American

comfort

Ingredients

1 lbfresh gnocchi

1½ cupscherry tomatoes

½ cupbasil pesto

½ cupparmesan, grated

2 tbspolive oil

saltto taste

fresh basilto serve

Instructions

Roast cherry tomatoes with oil at 200°C for 20 min until burst.

Cook gnocchi until floating; drain.

Toss gnocchi with pesto and pasta water.

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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