One-Pot Creamy Pesto Gnocchi with Roasted Tomatoes
This One-Pot Creamy Pesto Gnocchi is a quick, comforting meal with roasted cherry tomatoes and a luscious creamy pesto sauce—all in one pan!
Servings: 4 servings
Ingredients
- 1 package gnocchi store-bought or homemade
- 2 cups cherry tomatoes halved
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 cup chicken broth or vegetable broth for a vegetarian option
- 1 cup heavy cream
- 1/2 cup pesto store-bought or homemade
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat your skillet over medium heat and add 1 tablespoon of olive oil. Toss the halved cherry tomatoes in the pan, seasoning with salt and pepper. Cook undisturbed for 5-7 minutes until softened and caramelized, stirring gently halfway through.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Add the gnocchi directly to the skillet. Stir to combine and bring to a simmer. Cover and cook for 3-4 minutes until gnocchi float to the surface.
- Reduce heat to low and pour in the heavy cream and pesto. Stir gently to coat gnocchi and tomatoes. Let the sauce thicken for 2-3 minutes.
- Remove pan from heat and stir in grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper. Serve topped with fresh basil leaves.
Equipment
- Large non-stick skillet or sauté pan
- Wooden spoon or silicone spatula
- Chef’s knife
- Measuring Cups and Spoons
- Grater
Notes
- Use vegetable broth and dairy-free cream to make this recipe vegan.
- Reheat leftovers gently with a splash of broth or cream to loosen the sauce.
- Avoid overcooking gnocchi to prevent mushiness.