🍃 Pesto Gnocchi with Roasted Tomatoes (Ready in 20 Minutes)

green bowl of gnocchi pasta with roasted tomatoes parsley and shredded parm

🍃 Pesto Gnocchi with Roasted Tomatoes (Ready in 20 Minutes)

This easy pesto gnocchi with roasted tomatoes is a quick 20-minute dinner made with simple ingredients. A flavorful, family-friendly meal perfect for busy weeknights and picky eaters.

Course Dinner, Lunch, Side Dish

Cuisine Americanized Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 277.8kcal

Author Marcie & Julie

Equipment

aluminum foil
baking sheet
medium pot

Ingredients

cooking spray
2 cups cherry or grape tomatoes halved
1 Tablespoon olive oil
1/2 teaspoon salt +extra for salting pasta water
1/4 teaspoon pepper
1 lb gnocchi
3-4 Tablespoons pesto sauce
parmesan optional

Instructions

Preheat oven to 425°F, line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Place tomatoes on baking sheet. Drizzle olive oil over tomatoes and season with salt and pepper. Toss together on pan, and arrange tomatoes cut side up. Bake for 10-12 minutes (using this cute timer) or until skin pops and tomatoes are visibly tender.
Meanwhile, bring a medium pot of lightly salted water to a boil. Once boiling, add gnocchi and cook according to package, usually 2-3 minutes. Strain, rinse with cold water, and set pasta aside.
In the same pot, combine roasted tomatoes, gnocchi and pesto sauce on low heat for 1-2 minutes, or until warmed throughout. Serve topped with extra parmesan as desired.

Video

Notes

- Double the recipe if you're making the gnocchi as a main dish for four people. As is, the recipe makes the perfect amount for a four-person side dish.

- Cutting tomatoes vertically (from stem to base) & arranging them cut-side up on the baking sheet helps hold in the seeds and juices.

- Don't overcook the gnocchi. Gnocchi cooks pretty quickly, so make sure to keep an eye on the pasta. Gnocchi will float to the surface of the water when cooked.

- Increase or decrease ingredient amounts, e.g. use more pesto if you like a greener pasta or a stronger pesto flavor. Or feel free to add or subtract the amount of salt & pepper to the tomatoes.

- The greatest tip I can give, though, is to top this sucker off with lots of cheese. Parmesan rounds out the dish perfectly!

Nutrition