Pesto Gnocchi with Charred Cherry Tomatoes

Why You’ll Love This Recipe

I love this recipe because it comes together in just 25 minutes while delivering restaurant-quality flavor. The roasted cherry tomatoes add a burst of sweetness, while the mushrooms bring an earthy depth that pairs beautifully with the pesto.

I also appreciate how versatile this dish is. It works as a light dinner, a hearty lunch, or even an impressive side dish for special occasions. The combination of textures and fresh ingredients makes every bite enjoyable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cherry tomatoes

2 tablespoons olive oil, divided

Kosher salt

Fresh-ground black pepper

16 ounces potato gnocchi

8 ounces white or baby Bella mushrooms, sliced

1 cup pesto

Fresh basil, optional for serving

Parmesan cheese, optional for serving

Directions

I preheat the oven to 450°F. I spread the cherry tomatoes on a rimmed baking sheet, drizzle them with 1 tablespoon of olive oil, and season lightly with salt and pepper. I toss them gently to coat, then roast for 10–12 minutes until slightly charred and a few have burst. Once done, I remove them from the oven and set them aside.

Meanwhile, I bring a large pot of well-salted water to a boil. I cook the gnocchi for 2–3 minutes, just until they float to the surface. I drain them and set them aside.

In a large skillet, I heat the remaining tablespoon of olive oil over medium-high heat. I add the sliced mushrooms and season them lightly with salt and pepper. I cook them for 4–5 minutes, stirring occasionally, until they are browned and tender. I stir in the pesto and remove the skillet from the heat.

I add the cooked gnocchi and roasted tomatoes to the skillet and gently stir everything together until well coated. I serve immediately, garnishing with fresh basil and grated Parmesan cheese if desired.

Servings and Timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Variations

I sometimes add grilled chicken, shrimp, or Italian sausage to make the dish more filling. For extra vegetables, I like incorporating spinach, zucchini, or asparagus.

When I want a richer sauce, I stir in a splash of heavy cream along with the pesto. I can also use sun-dried tomato pesto or arugula pesto for a different flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the gnocchi gently in a skillet over medium-low heat with a small splash of water or broth to loosen the sauce. I can also microwave individual portions in short intervals until heated through.

I do not recommend freezing this dish because the texture of the gnocchi and tomatoes may change after thawing.

FAQs

Can I use store-bought pesto?

Yes, I often use store-bought pesto for convenience. It keeps the recipe quick and easy while still delivering great flavor.

How do I know when the gnocchi is cooked?

I know the gnocchi is ready when it floats to the surface of the boiling water. This usually takes only 2–3 minutes.

Can I make this recipe gluten-free?

Yes, I can use gluten-free gnocchi if I need a gluten-free version of the dish.

What mushrooms work best in this recipe?

I like using white mushrooms or baby Bella mushrooms, but cremini, shiitake, or mixed mushrooms also work well.

Can I prepare any parts of this recipe ahead of time?

Yes, I can roast the tomatoes and slice the mushrooms ahead of time. When ready to serve, I simply cook the gnocchi and finish the dish.

Conclusion

This Pesto Gnocchi with Charred Cherry Tomatoes is a fast, fresh, and flavorful meal that feels special without requiring much effort. I love the combination of tender gnocchi, roasted tomatoes, earthy mushrooms, and fragrant pesto. Whether I serve it as a quick weeknight dinner or a casual meal for guests, it always delivers satisfying results.

Print