Pesto Gnocchi with Roasted Cherry Tomatoes

Instructions

1. 1

   Cook the Gnocchi

   • Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
   • Carefully add the gnocchi and cook according to package directions, typically for 3-4 minutes. They are ready when they float to the surface.
   • Before draining, use a heatproof mug to reserve about 1 cup of the starchy cooking water. This is crucial for the sauce.
   • Drain the cooked gnocchi in a colander.
2. 2

   Sauté Tomatoes and Garlic

   • While the gnocchi is cooking, heat the olive oil in a large skillet or pan over medium heat.
   • Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to let it brown.
   • Add the halved cherry tomatoes, 1/4 teaspoon of salt, and the black pepper. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
3. 3

   Combine Gnocchi and Pesto

   • Add the drained gnocchi to the skillet with the tomatoes and toss gently to combine.
   • Remove the skillet from the heat. This prevents the pesto from turning dark and oily.
   • Add the basil pesto and toss until the gnocchi are evenly coated.
   • Pour in 1/4 cup of the reserved pasta water and stir vigorously. Continue adding a tablespoon at a time until the sauce becomes creamy and clings to the gnocchi.
4. 4

   Finish and Serve

   • Stir in half of the grated Parmesan cheese until it melts into the sauce.
   • Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
   • Divide the pesto gnocchi among four bowls.
   • Garnish with the remaining Parmesan cheese and toasted pine nuts. Serve immediately.