Pan-Fried Gnocchi with Cherry Tomatoes and Basil Pesto
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 (vegetarian) ready in about 17 minutes blends potato gnocchi, cherry tomatoes, halved, basil pesto 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 410 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.
Ingredients
- 1 lb potato gnocchi
- 1 cup cherry tomatoes, halved
- 1/3 cup basil pesto
- 3 tbsp olive oil
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 cup fresh basil leaves, torn
Instructions
- 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.
- Step 2: Flip the gnocchi and cook for an additional 3 minutes until the other side is golden brown and the gnocchi are tender.
- 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.
- Step 4: Remove the skillet from heat and stir in 1/3 cup basil pesto until the gnocchi and tomatoes are evenly coated.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Gnocchi with Cherry Tomatoes and Basil Pesto take to make?
Total time is about 17 minutes (5 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Gnocchi with Cherry Tomatoes and Basil Pesto?
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 Pan-Fried Gnocchi with Cherry Tomatoes and Basil Pesto?
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 Pan-Fried Gnocchi with Cherry Tomatoes and Basil Pesto 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 Pan-Fried Gnocchi with Cherry Tomatoes and Basil Pesto 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.
