Gnocchi with Pesto, Tomatoes, and Fresh Mozzarella

Want another super easy supper idea?

This is it right here.



And not homemade gnocchi, like that time I tried it and didn’t mash my potatoes up completely.

I’m talking using store bought pre-made stuff and jazzing it up with pesto to make it uber delicious!


Now, I can’t take credit for the idea of this dish.  It’s my attempt at recreating a lunch I had at Presto! Pastaworks, a super fantastic lunch spot that happens to be in the food court at a mall… which just so happens to be the mall with the fantastic fresh produce AND the candy store.  Oh, and the most Irish-ty pub with the trivia questions is in that mall too.

Wow… that’s a pretty fantastic mall.

Anyway, this meal is quick to throw together when you’re short on time, but it’s full of flavour and yumminess!


Gnocchi with Pesto, Tomatoes, and Fresh Mozzarella

Inspired by a dish from Presto! Pastaworks, a delightful little lunch spot that doesn’t have a website

1 pkg (500 g) gnocchi (or whole wheat gnocchi if you can find it), often sold with the refrigerated fresh pastas at the grocery store

1/4 to 1/3 cup pesto, depending on how pesto-ey you want it (I used homemade arugula pesto, but store bought will do the trick too)

1 tbsp extra virgin olive oil

1 pint cherry or grape tomatoes

250 g fresh mozzarella, buffalo mozzarella if you can find it

Parmesan, for sprinkling on top


Boil a pot of water and cook gnocchi per package directions.  Once the water is boiling, basically you throw the gnocchi in the pot and cook until they float which doesn’t take very long.

Meanwhile, as the water is coming to a boil, heat a skillet on medium heat with the oil.  Add tomatoes and cook for a few minutes, until they blister a bit, but before they break down and start bursting.

Cut the mozzarella into bite sized cubes.

When the tomatoes are done, turn off heat and stir in pesto.  Remove the cooked gnocchi from the pot with a slotted spoon and transfer to the skillet with the pesto and tomatoes.  Toss/stir/mix however you can to coat the gnocchi and tomatoes with the pesto.  Add the cubed mozza.

To serve, spoon onto plates and top with a bit of grated parmesan.


(P.S. It was one year ago today that I posted my first blog!  I’ve come a long way in one year 🙂  If I was a ‘good’ blogger I would have made a cake or cupcakes or something with a candle in them… but I’m sharing gnocchi with you instead because ain’t nobody got time for that!)

2 thoughts on “Gnocchi with Pesto, Tomatoes, and Fresh Mozzarella

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