fresh basil and Parmesan cheeseoptional for serving
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Instructions
Preheat oven to 450 degrees F. Spread cherry tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle lightly with salt and pepper. Toss briefly to coat, then roast for 10-12 minutes, just until tomatoes are slightly charred and a few have burst. Remove from the oven and set aside.
Meanwhile, boil a large pot of well-salted water and cook gnocchi for 2-3 minutes, just until they float to the surface. Drain and set aside.
Warm remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms and season lightly with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and softened. Stir in pesto; remove from heat.
Add gnocchi and tomatoes to the skillet and stir gently. Serve immediately, garnishing with fresh basil and grated Parmesan, as desired.
Notes
Ingredient Notes: Gnocchi is terrific with both jarred and homemade pesto. If making it homemade, we love this traditional basil and zucchini variety. If using jarred, pick up a high-quality brand if possible, because the flavor is very prominent. DeLallo is my favorite.
Storage: Any leftovers will keep in the fridge up to 3-4 days and reheat well in the microwave.