Baked Italian Pesto Gnocchi with Roasted Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft potato gnocchi tossed in vibrant basil pesto and baked until golden, topped with sweet roasted cherry tomatoes for a comforting and popular Italian-inspired dish. This italian-inspired pasta (vegetarian) ready in about 35 minutes blends potato gnocchi, basil pesto, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a large pot of boiling salted water, cook 1 lb potato gnocchi until they float to the surface, about 2-3 minutes. Drain and transfer to a large mixing bowl.
  2. Step 2: Toss the drained gnocchi with 1/2 cup basil pesto until well coated, then fold in 1 cup halved cherry tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Transfer the pesto-coated gnocchi and tomatoes to a baking dish and drizzle 2 tbsp olive oil evenly over the top.
  4. Step 4: Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the gnocchi.
  5. Step 5: Bake uncovered for 15-18 minutes until the cheese is melted and golden with some bubbly spots.
  6. Step 6: Remove from oven and garnish with 1/4 cup torn fresh basil leaves before serving warm for a popular Italian comfort food.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian Pesto Gnocchi with Roasted Cherry Tomatoes take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Italian Pesto Gnocchi with Roasted Cherry Tomatoes?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Italian Pesto Gnocchi with Roasted Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian Pesto Gnocchi with Roasted Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Italian Pesto Gnocchi with Roasted Cherry Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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