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Flavorful Pesto Gnocchi Recipe with Cherry Tomatoes and Creamy Burrata Made Easy

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A quick and easy pesto gnocchi dish featuring homemade chunky basil pesto, blistered cherry tomatoes, and creamy burrata cheese for a comforting yet fresh meal.

Ingredients

Scale
  • 1 pound (450g) store-bought potato gnocchi
  • 1 pint (about 250g) cherry tomatoes, halved
  • 2 cups packed fresh basil leaves, washed and dried
  • 1/4 cup pine nuts, toasted lightly
  • 2 cloves garlic, peeled
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste
  • 8 ounces (225g) fresh burrata cheese
  • Optional: red pepper flakes, or swap pine nuts with walnuts

Instructions

  1. Toast the pine nuts in a small dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Remove from heat and let cool.
  2. Make the pesto by combining basil leaves, toasted pine nuts, garlic, and Parmesan cheese in a food processor. Pulse a few times to chop, then slowly drizzle in olive oil while running the machine until a chunky pesto forms. Add lemon juice, salt, and pepper to taste. Set aside.
  3. Preheat a skillet over medium heat. Add a splash of olive oil and the halved cherry tomatoes cut side down. Cook without stirring for 3-5 minutes until blistered and juicy. Season lightly with salt and pepper. Remove from heat and keep warm.
  4. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer gnocchi to the skillet with tomatoes.
  5. Over medium heat, gently toss gnocchi and blistered tomatoes together for 2 minutes to get a slight golden sear. Adjust seasoning if needed.
  6. Divide gnocchi and tomatoes among warm plates. Tear burrata into chunks and place on top. Spoon extra pesto over everything.
  7. Serve immediately, garnished with fresh basil leaves or crushed red pepper flakes if desired.

Notes

Do not overcook gnocchi; remove as soon as they float to avoid mushiness. Toast pine nuts for better flavor. Keep pesto slightly chunky for best texture. Add burrata just before serving to preserve its creamy center.

Nutrition

Keywords: pesto gnocchi, cherry tomatoes, burrata, easy dinner, quick pasta, homemade pesto, Italian recipe, vegetarian

Find it online: https://norasfoods.com/flavorful-pesto-gnocchi-recipe-with-cherry-tomatoes-and-creamy-burrata-made-easy/