restaurant Ingredients

• 1 1/2 lbs potato gnocchi
• 1 tbsp kosher salt
• 1/2 cup basil pesto
• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 1/3 cup parmesan cheese, finely grated
• 1/4 tsp black pepper, freshly cracked
• 1 tsp lemon zest

list_alt Instructions

1. 1
   Bring a large pot of water to a boil and salt it well - salty water seasons gnocchi from the inside for better flavor.
2. 2
   Boil gnocchi until they float, then cook 30 seconds more and transfer with a slotted spoon - overcooking can make gnocchi gummy.
3. 3
   Reserve 1/2 cup pasta water, then warm olive oil in a skillet and add cherry tomatoes for 1-2 minutes - gentle heat keeps tomatoes juicy and bright.
4. 4
   Add pesto and a splash of pasta water and stir until glossy - starchy water emulsifies pesto into a smooth coating.
5. 5
   Add gnocchi and toss gently until coated, adding more pasta water as needed - gentle tossing prevents breaking and keeps texture pillowy.
6. 6
   Remove from heat and stir in parmesan and black pepper - parmesan melts into the sauce for a creamy finish.
7. 7
   Serve immediately with extra parmesan and optional lemon zest - finishing touches brighten herbs and keep the dish vibrant.