Egg-Free Gnocchi with Pesto and Cherry Tomatoes

Instructions

1. 1Bring a large pot (e.g., a 6-quart / 5700 ml pot) of water to a rolling boil over high heat (approximately 100°C / 100°C). Carefully add the about 450 g of egg-free gnocchi to the boiling water. Cook the gnocchi for 2 to 4 minutes, or until they float to the surface and are tender when pierced with a fork.
2. 2While the gnocchi is cooking, place a large skillet (e.g., a 30.48 cm / 30 cm skillet) over medium heat (approximately 148.9-176.7°C / 150-175°C). Add the 1 tablespoon of olive oil to the skillet and let it heat for 1 minute. Add the 1 pint of cherry tomatoes to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they soften and some begin to burst.
3. 3Once cooked, carefully drain the gnocchi using a colander. Add the drained gnocchi directly into the skillet with the softened cherry tomatoes. Gently toss the gnocchi and tomatoes together until well combined.
4. 4Remove the skillet from the heat. Add the 1/2 cup of pesto, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the gnocchi and tomatoes. Stir everything together until the gnocchi is evenly coated with the pesto.
5. 5Divide the gnocchi mixture among four serving plates. Sprinkle each serving with the 1/4 cup of Parmesan cheese. Serve immediately.

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