1-Gathering and Preparing Ingredients: First, let’s get everything ready for this straightforward recipe. Start by gathering all ingredients and preparing the pesto if you’re making it from scratch. Blend fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil until smooth, keeping in mind the homemade version uses ⅓ cup olive oil.

2- Next, bring a large pot of salted water to a boil. In a medium skillet, heat the extra-virgin olive oil over medium-low heat and add the cherry tomatoes along with a pinch of sea salt and black pepper. Cook them for 6 minutes until they burst and soften, then remove from heat. This step ensures the tomatoes add a sweet, juicy element without losing their shape.

3-Cooking the Gnocchi: Now, cook the gnocchi in the boiling water for 2 to 3 minutes until they float to the surface. Use a slotted spoon to transfer them directly to the skillet with the tomatoes, reserving some of the cooking water for later. Gently stir the gnocchi and tomatoes together, then add the pesto and stir until well coated. If the mixture seems too thick, thin it with the reserved cooking water.

4- Season to taste and divide into bowls. Top with pine nuts, fresh basil leaves, and freshly grated Parmesan cheese before serving. The total time is just 20 minutes, with 10 minutes for prep and 10 for cooking, making it ideal for weeknights.