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Soft, pillowy potato gnocchi tossed in a vibrant, nutty basil pesto with sweet cherry tomatoes. A quick and elegant Italian-American classic that comes together in under 20 minutes for a perfect weeknight dinner.
For 4 servings
Cook the Gnocchi
Sauté Tomatoes and Garlic
Combine Gnocchi and Pesto
Soft, pillowy potato gnocchi tossed in a vibrant, nutty basil pesto with sweet cherry tomatoes. A quick and elegant Italian-American classic that comes together in under 20 minutes for a perfect weeknight dinner.
This italian_american recipe takes 20 minutes to prepare and yields 4 servings. At 557.74 calories per serving with 10.76g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Finish and Serve
Toss in grilled chicken strips, sautéed shrimp, or a can of drained cannellini beans for a more substantial meal.
Stir in 2-3 tablespoons of heavy cream or mascarpone cheese along with the pesto for a richer, creamier sauce.
Add a few handfuls of fresh spinach at the end and let it wilt, or sauté sliced zucchini or mushrooms with the tomatoes.
Use a nut-free pesto made with sunflower seeds or pumpkin seeds. Garnish with toasted sunflower seeds instead of pine nuts.
The olive oil and pine nuts in pesto are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing bad cholesterol levels.
Garlic, basil, and cooked tomatoes (rich in lycopene) provide a variety of antioxidants that help combat oxidative stress and inflammation in the body.
Tomatoes are a great source of Vitamin C, an immune-booster, and Vitamin K, which is important for bone health. Basil also contributes Vitamin K.
One serving of this Pesto Gnocchi contains approximately 540-580 calories, depending on the specific brands of gnocchi and pesto used.
It can be part of a balanced diet. It offers healthy fats from olive oil and pine nuts, and antioxidants from tomatoes and basil. However, it is calorie-dense and high in carbohydrates, so portion control is key.
Absolutely! Homemade gnocchi will elevate this dish. Cooking time may be shorter, so cook them just until they float to the surface.
To make it vegan, ensure your gnocchi does not contain eggs or dairy, use a dairy-free pesto (many are naturally vegan), and substitute the Parmesan with a vegan alternative or nutritional yeast.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce.
This usually happens if the pesto gets too hot. The key is to add it off the heat and use the starchy pasta water. The starch acts as an emulsifier, binding the oil and water to create a creamy sauce.
This recipe goes great with these complete meals
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