Speedy Pesto Gnocchi with Burst Tomatoes

How to make it

1. 1

   Preheat your oven to 400°F (200°C). Arrange the cherry tomatoes on a small baking sheet. You can drizzle them with a tiny bit of olive oil, salt, and pepper if you like, but it is not essential. Roast them for about 10-12 minutes until they just begin to burst.

2. 2

   While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add the gnocchi to the boiling water.

3. 3

   Cook the gnocchi according to package directions. This usually only takes 2-3 minutes. They will float to the surface when they are ready. Drain them well once cooked.

4. 4

   In a large bowl, gently combine the warm gnocchi with the roasted cherry tomatoes and the basil pesto. Stir until everything is well coated.

5. 5

   Toss in the fresh mozzarella balls. You can cut them in half if they are a bit large. Finally, stir in the fresh basil. Serve immediately and enjoy your quick, flavorful meal.