Ingredients

The following ingredients have 4 Servings
  • 2 cups cherry tomatoes
  • 2  tablespoons olive oil (divided)
  • kosher salt
  • fresh-ground black pepper
  • 16 ounces potato gnocchi
  • 8 ounces  white or baby Bella mushrooms (sliced)
  • 1 cup pesto
  • fresh basil and Parmesan cheese (optional for serving)

Instruction

  • 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.