Pan-Seared Gnocchi with Roasted Cherry Tomatoes and Basil Pesto

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

Golden pan-seared gnocchi tossed with sweet roasted cherry tomatoes and vibrant basil pesto for a comforting Italian-inspired vegetarian dish. This italian-inspired vegetarian ready in about 35 minutes blends store-bought potato gnocchi, cherry tomatoes, olive oil 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.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 400°F. On a baking sheet, toss 2 cups cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 15 minutes until tomatoes blister and soften.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 1 lb store-bought potato gnocchi and cook for 2-3 minutes until they float to the surface. Drain and set aside.
  3. Step 3: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
  4. Step 4: Add the cooked gnocchi to the skillet in a single layer and cook without stirring for 3-4 minutes until the bottoms are golden and crispy. Flip and cook another 2 minutes to crisp the other side.
  5. Step 5: Reduce heat to low, add the roasted cherry tomatoes and 1/3 cup basil pesto to the skillet. Gently toss to coat the gnocchi and warm everything through for 1-2 minutes.
  6. Step 6: Remove from heat and sprinkle 1/4 cup grated Parmesan cheese and 1/4 cup chopped fresh basil over the dish. Serve immediately.

Frequently asked questions

How long does Pan-Seared Gnocchi with Roasted Cherry Tomatoes and Basil Pesto 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 Pan-Seared Gnocchi with Roasted 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-Seared Gnocchi with Roasted 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-Seared Gnocchi with Roasted 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-Seared Gnocchi with Roasted 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.

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