Pan-Fried Gnocchi with Cherry Tomatoes and Basil Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden pan-fried gnocchi tossed with sweet cherry tomatoes and fresh basil pesto for a quick and flavorful Italian-inspired dish. This Italian-inspired pasta recipe (vegetarian), ready in about 17 minutes, pairs potato gnocchi, cherry tomatoes, halved, basil pesto for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 5 min Cook: 12 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1 lb potato gnocchi in a single layer and cook without stirring for 3-4 minutes until the bottoms are golden and crisp.
  2. Step 2: Flip the gnocchi and cook for an additional 3 minutes until the other side is golden brown and the gnocchi are tender.
  3. Step 3: Add 1 cup halved cherry tomatoes and 1/2 tsp salt to the skillet. Sauté for 2 minutes until the tomatoes soften and release their juices.
  4. Step 4: Remove the skillet from heat and stir in 1/3 cup basil pesto until the gnocchi and tomatoes are evenly coated.
  5. Step 5: Sprinkle 1/4 cup grated Parmesan cheese and 1/4 cup torn fresh basil leaves over the top before serving to add a fragrant and cheesy finish.

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