Summer Skillet Gnocchi with Cherry Tomatoes and Basil

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Pan-seared gnocchi tossed with blistered cherry tomatoes, fresh basil, and a garlic-infused olive oil sauce for a quick summer meal. This Italian-inspired pasta recipe (vegetarian), ready in about 15 minutes, pairs store-bought potato gnocchi, olive oil, garlic cloves, thinly sliced 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.

Ingredients

• 1 lb store-bought potato gnocchi
• 3 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup Parmesan cheese, grated (optional)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add 1 lb store-bought potato gnocchi in a single layer and cook undisturbed for 3-4 minutes until golden and crisp on one side.
2. Step 2: Flip the gnocchi and add 3 thinly sliced garlic cloves and 2 cups halved cherry tomatoes. Sauté for another 3-4 minutes, stirring gently, until tomatoes soften and garlic is fragrant.
3. Step 3: Stir in 1/4 cup torn fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Drizzle remaining 1 tbsp olive oil and toss everything to combine and warm through for 1 minute.
4. Step 4: Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese if using. Serve immediately while warm and fragrant.