Pesto Gnocchi with Charred Cherry Tomatoes
Flavorful pesto gnocchi with charred cherry tomatoes and sautéed mushrooms. A quick and easy dinner packed with fresh basil flavor and ready in minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Boiling, Sautéing
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
2 cups cherry tomatoes
2 tablespoons olive oil, divided
Kosher salt, to taste
Fresh-ground black pepper, to taste
16 ounces potato gnocchi
8 ounces white or baby Bella mushrooms, sliced
1 cup pesto
Fresh basil, optional for serving
Grated Parmesan cheese, optional for serving
Instructions
Preheat the oven to 450°F (230°C). Arrange cherry tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Toss to coat evenly. Roast for 10–12 minutes, until slightly charred and some tomatoes have burst. Remove from the oven and set aside.
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2–3 minutes, or until they float to the surface. Drain and set aside.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until browned and tender.
Stir the pesto into the mushrooms and remove the skillet from the heat. Add the cooked gnocchi and roasted tomatoes, then gently toss until evenly coated.
Serve immediately, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
Store-bought or homemade pesto works well in this recipe.
For extra protein, add grilled chicken or white beans.
Use gluten-free gnocchi if needed for a gluten-free variation.
Roasting the tomatoes enhances their sweetness and adds a delicious charred flavor.
