# What You'll Need:
→ Gnocchi
01 - 1.1 lbs potato gnocchi (fresh or vacuum-packed)
→ Pesto
02 - 2 cups loosely packed fresh basil leaves
03 - 1/4 cup pine nuts (or walnuts as alternative)
04 - 1/4 cup extra-virgin olive oil
05 - 1/2 cup grated Parmesan cheese
06 - 1 garlic clove, peeled
07 - 1/2 teaspoon salt
08 - Freshly ground black pepper, to taste
→ Vegetables & Garnish
09 - 1 cup cherry tomatoes, halved
10 - 1 tablespoon extra-virgin olive oil (for frying)
11 - Additional grated Parmesan, for serving
12 - Fresh basil leaves, for garnish
# How-To Steps:
01 - Combine basil, pine nuts, garlic, Parmesan, salt, and black pepper in a food processor. Pulse until finely chopped, then gradually add olive oil with motor running until smooth pesto forms. Set aside.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add gnocchi in a single layer and cook, stirring occasionally, for 7 to 8 minutes until golden and crispy on all sides.
03 - Add halved cherry tomatoes to the skillet with gnocchi and cook for 2 to 3 minutes until tomatoes soften slightly.
04 - Remove skillet from heat, add prepared pesto, and gently toss to coat gnocchi and tomatoes evenly.
05 - Plate immediately, garnishing with extra grated Parmesan and fresh basil leaves.
