Creamy Pesto Gnocchi Recipe Easy Homemade Dinner with Cherry Tomatoes and Mozzarella

It was one of those rare evenings when the house finally fell silent, the kind of quiet that invites you to linger in the kitchen a little longer than usual. The sky outside was a soft shade of twilight blue, and the faint hum of the refrigerator was the only soundtrack. I had a bag of store-bought gnocchi staring back at me, a tub of pesto leftover from a rushed lunch, and a handful of cherry tomatoes wilting quietly on the counter. Honestly, I wasn’t planning anything fancy—just something quick, comforting, and a bit indulgent to close out the day.

As I tossed those pillowy gnocchi into simmering water, I wasn’t sure if this creamy pesto gnocchi with cherry tomatoes and mozzarella would turn into a dinner worth remembering. But the way the pesto mingled with the gentle melt of mozzarella, and the burst of sweetness from the tomatoes—well, it all came together in a way that felt quietly satisfying. No fuss, no stress, just a little late-night magic in a bowl. That night, this recipe became my go-to, the kind of comfort food that feels like a warm hug after a long day.

There’s something about the simplicity of this dish that’s so disarming. It doesn’t scream for attention but quietly wins you over bite by bite. And that’s why this creamy pesto gnocchi with cherry tomatoes and mozzarella stuck around in my recipe rotation—it’s just the right kind of cozy.

Why You’ll Love This Creamy Pesto Gnocchi Recipe

After making this creamy pesto gnocchi with cherry tomatoes and mozzarella several times, I can confidently say it’s one of the easiest dinner wins you’ll find. It’s perfect for those nights when you want something tasty but don’t have the energy for a full-blown culinary project.

• Quick & Easy: Ready in about 25 minutes, this meal fits right into busy weeknights or spontaneous dinners.
• Simple Ingredients: Most of what you need is probably already in your fridge or pantry—gnocchi, pesto, cherry tomatoes, mozzarella, and a splash of cream.
• Perfect for Casual Gatherings: Whether it’s a midweek dinner or a relaxed weekend meal, this dish feels special without being complicated.
• Crowd-Pleaser: Kids and adults alike love the creamy texture and fresh burst of tomatoes. It’s a great way to sneak in some greens via basil pesto too.
• Unbelievably Delicious: The blend of creamy sauce, tender gnocchi, juicy tomatoes, and gooey mozzarella creates a flavor harmony that’s honestly hard to beat.

This isn’t just a standard pesto gnocchi recipe. The little twist of stirring in cream with the pesto creates a luscious, silky sauce that clings perfectly to each pillowy gnocchi piece. Plus, adding fresh cherry tomatoes and mozzarella rounds out the flavors and textures, making every bite feel balanced and satisfying. It’s comfort food, but with a fresh, homemade vibe that’s always welcome on the dinner table.

What Ingredients You Will Need

This creamy pesto gnocchi recipe relies on straightforward, wholesome ingredients that come together to create bold flavors and a satisfying texture, without any fuss. You can find these in most grocery stores, and they’re pantry staples for many home cooks.

• Potato Gnocchi: 1 pound (450g) store-bought or homemade gnocchi (I prefer DeLallo brand for its soft, pillowy texture)
• Basil Pesto: 1/2 cup (about 125ml), store-bought or homemade (fresh basil, pine nuts, Parmesan, garlic, olive oil)
• Cherry Tomatoes: 1 cup (150g), halved (look for firm, ripe tomatoes for the best burst of flavor)
• Mozzarella: 4 ounces (115g) fresh mozzarella, torn into bite-sized pieces (buffalo mozzarella is a delicious upgrade if you can find it)
• Heavy Cream: 1/4 cup (60ml) (adds richness and creaminess to the sauce; half-and-half can be used for a lighter version)
• Olive Oil: 1 tablespoon (for sautéing the tomatoes)
• Garlic: 1 clove, minced (optional, for a subtle aromatic boost)
• Salt and Pepper: to taste (season the sauce and tomatoes)
• Fresh Basil Leaves: A handful for garnish (adds a fresh herbal pop)

If you want a dairy-free option, swap the cream for coconut cream and mozzarella for a plant-based cheese. For gluten-free gnocchi, look for versions made with rice or corn flour. In summer, I love swapping cherry tomatoes for sun-ripened heirloom tomatoes to add extra sweetness.

Equipment Needed

• Large Pot: for boiling the gnocchi. A wide pot helps prevent them from sticking together.
• Large Skillet or Sauté Pan: to cook the cherry tomatoes and finish the gnocchi in the creamy pesto sauce. A non-stick skillet works great for easy stirring and cleanup.
• Colander or Slotted Spoon: for draining the gnocchi once cooked.
• Wooden Spoon or Silicone Spatula: for stirring the sauce gently without breaking the gnocchi.
• Measuring Cups and Spoons: precise measurements make the creamy pesto sauce perfectly balanced.

If you don’t have a skillet, a heavy-bottomed saucepan can work too, just keep an eye on the heat to avoid burning the sauce. For budget-friendly options, you don’t need specialty pans—just make sure whatever you use has a sturdy base for even cooking. I keep my trusty wooden spoon for this recipe because it feels just right when stirring the sauce to a silky finish.

Preparation Method

1. Bring a large pot of salted water to a boil. Add 1 tablespoon of salt to the water—it should taste like the sea. This seasons the gnocchi from the inside out. (Time: 5 minutes)
2. Cook the gnocchi. Drop the gnocchi into the boiling water in batches if needed. They’re done when they float to the surface, usually about 2-3 minutes. Use a slotted spoon to scoop them out gently and set aside. (Time: 3-4 minutes)
3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Toss in the halved cherry tomatoes, season with salt and pepper, and cook for 5 minutes until they soften and release their juices.
4. Add the cooked gnocchi to the skillet with the tomatoes. Stir gently to combine. Pour in the pesto and heavy cream, folding everything together carefully to coat the gnocchi evenly in the creamy sauce. (The sauce should be glossy and cling to the gnocchi.)
5. Tear the fresh mozzarella into pieces and gently fold them in. The heat from the gnocchi will start melting the cheese, creating little pockets of gooey bliss around the dish. Let it sit for a minute off the heat to melt perfectly.
6. Taste and adjust seasoning. Add more salt or pepper if needed. Finish with fresh basil leaves scattered on top for an herbal lift.

Pro tip: Don’t over-stir once the mozzarella is added—you want those melty pockets, not a uniform cheese blob. If the sauce feels too thick, splash in a bit more cream or reserved gnocchi cooking water to loosen it up. This recipe’s beauty is in its forgiving nature, so don’t stress if it’s not picture-perfect.

Cooking Tips & Techniques

Cooking gnocchi properly can be a little intimidating at first, but honestly, they’re pretty forgiving. Here’s what I’ve learned after a few batches:

• Don’t overcrowd the pot: Boiling gnocchi in batches prevents sticking and ensures they cook evenly.
• Use plenty of salted water: This seasons the gnocchi as they cook, building flavor from the start.
• Handle gently: Gnocchi are delicate; stir softly when combining with sauce to keep them intact.
• Choose quality pesto: It makes a big difference. I often keep a jar of Sacla! pesto on hand for its fresh, vibrant taste.
• Balance cream and pesto: Too much cream can dilute the pesto’s flavor, so add it gradually and taste as you go.
• Use fresh mozzarella: It melts beautifully and adds a fresh creaminess that shredded varieties can’t match.
• Multi-task: While gnocchi boil, prep your tomatoes and garlic so everything comes together quickly.

One time, I accidentally left the gnocchi boiling too long and they started to fall apart. It was a mess, but mixing in the pesto and cream saved the dish, turning it into a rustic, cozy sauce that we didn’t mind one bit. Mistakes can be tasty lessons!

Variations & Adaptations

This creamy pesto gnocchi recipe is a great canvas for creativity. Here are some ways I’ve tweaked it over time:

• Vegetable Boost: Add sautéed spinach or zucchini ribbons with the tomatoes for extra greens and texture.
• Protein Addition: Stir in cooked shredded chicken, crispy pancetta, or toasted pine nuts for added protein and crunch.
• Dairy-Free Version: Swap heavy cream for coconut cream and use dairy-free mozzarella alternatives to keep it creamy and vegan-friendly.
• Spicy Kick: Add a pinch of red pepper flakes with the garlic to give the dish a subtle heat that contrasts nicely with the creamy pesto.
• Herb Swap: Try swapping basil pesto for sun-dried tomato pesto or arugula pesto for a new flavor angle.

One personal favorite is to toss in some roasted butternut squash cubes in the fall, which adds a sweet and nutty depth that pairs wonderfully with the creamy sauce. It’s an easy way to make the dish feel seasonal without complicating the process.

Serving & Storage Suggestions

This creamy pesto gnocchi is best served immediately while the mozzarella is still melty and the sauce is warm and luscious. I like to garnish with a few extra fresh basil leaves and a drizzle of good-quality olive oil for a shiny finish.

Pair it with a simple mixed greens salad tossed in lemon vinaigrette or roasted asparagus for a light, fresh contrast. A chilled glass of white wine, like Pinot Grigio or Sauvignon Blanc, complements the herbal pesto flavors beautifully.

Leftovers keep well in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of cream or water to loosen the sauce and warm gently on the stovetop or in the microwave, stirring occasionally to prevent sticking. The flavors actually deepen after sitting overnight, though the mozzarella texture changes a bit.

Nutritional Information & Benefits

This recipe offers a balanced mix of carbs, fats, and protein, making it a satisfying meal. Gnocchi provide energy-rich potatoes, while the pesto contributes heart-healthy fats from olive oil and pine nuts. Cherry tomatoes add vitamin C and antioxidants, and fresh mozzarella offers calcium and protein.

Estimated per serving (serves 4): Approximately 450 calories, 18g fat, 55g carbs, and 15g protein. It’s not a low-calorie meal, but it’s nutrient-dense and filling without being overly heavy.

For those watching gluten, opt for gluten-free gnocchi varieties. The recipe can be adapted for dairy-free diets with suitable swaps. I find this dish strikes a nice balance between indulgence and nourishment, making it a welcome comfort food that feels good to eat.

Conclusion

This creamy pesto gnocchi with cherry tomatoes and mozzarella is one of those recipes that feels like a small celebration of simple ingredients done right. It’s quick, forgiving, and brings a cozy, fresh flavor to your dinner table without any fuss.

Feel free to tweak it, whether that means tossing in your favorite veggies, adding a protein punch, or making it vegan-friendly—the recipe is flexible and forgiving, just like a good friend in the kitchen. I love this dish because it turns those quiet, unhurried moments into something delicious and comforting, every single time.

Give it a try, make it your own, and most importantly, enjoy each creamy, pesto-packed bite.

FAQs about Creamy Pesto Gnocchi with Cherry Tomatoes and Mozzarella

Can I use homemade gnocchi for this recipe?

Absolutely! Homemade gnocchi works wonderfully here and may even elevate the texture. Just cook them gently to avoid breaking them apart.

Is there a way to make this dish vegan?

Yes! Use dairy-free cream alternatives like coconut cream and substitute mozzarella with vegan cheese. Also, ensure your pesto is free from Parmesan or use a vegan pesto version.

How do I prevent gnocchi from sticking together?

Cook them in plenty of boiling, salted water and stir gently when adding to the sauce. Cooking in batches can help too.

Can I prepare this recipe ahead of time?

You can cook the gnocchi and prepare the sauce separately, then combine and warm before serving. However, it’s best enjoyed fresh for that melty mozzarella texture.

What wine pairs well with creamy pesto gnocchi?

A crisp white like Pinot Grigio or Sauvignon Blanc complements the herbal pesto and creamy sauce beautifully, balancing richness with brightness.

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