Pesto Gnocchi with Cherry Tomatoes

Method

1. Preheat your oven to 400°F (200°C). Toss cherry tomato halves with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 10-12 minutes until soft and slightly caramelized. Set aside.
2. Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions (usually 2-3 minutes or until they float). Drain and toss with 1 tablespoon olive oil to prevent sticking.
3. In a large skillet over medium heat, gently warm the pesto. Add cooked gnocchi to the skillet and toss to coat evenly.
4. Fold in roasted cherry tomatoes and mix gently. Plate the gnocchi and top with freshly grated Parmesan cheese.
5. Garnish with fresh basil leaves and crushed red pepper flakes, if desired. Serve immediately.