Pesto Gnocchi

This pesto gnocchi recipe is exactly the kind of easy dinner I’m craving right now. It’s fresh and summery, featuring bursty cherry tomatoes and plenty of basil pesto. But at the same time, it’s super simple. Made with store-bought gnocchi, it comes together in 20 minutes or less. File it under “summer weeknight dinners to make on repeat!”

This recipe is my extra-veggie spin on the Italian dish gnocchi al pesto. Hailing from Liguria, pesto’s home region, it traditionally consists of gnocchi tossed in a vibrant basil pesto sauce—that’s it. No other add-ins or garnishes, except for maybe a little cheese on top. In the spirit of summer, I couldn’t resist adding fresh tomatoes to this twist. They give the sauce a tangy sweetness that I absolutely love. I think you will too!

• 1 tablespoon extra-virgin olive oil
• 2 cups cherry tomatoes
• Sea salt and freshly ground black pepper
• 1 pound uncooked store-bought or homemade gnocchi
• ½ cup store-bought pesto, or homemade pesto made with ⅓ cup olive oil
• 1 tablespoon toasted pine nuts
• Fresh basil leaves, for garnish
• Freshly grated Parmesan cheese, for serving