Pesto alla Genovese with Gnocchi, Mozzarella, and Tomatoes

Ready for a super vague recipe? Don't worry, it's also super easy and incredibly adaptable. We have been on a pesto kick lately. We love pasta and eat it quite frequently, but we hadn't done pesto in a long time. Pesto can be pretty easy to make, but it is also quite affordable to buy a pre-made sauce. I'm sure Trader Joe's has something fantastic, but we opt for the bottle from Costco which is only like $8 and will last you a while (unless you stay on a pesto kick, like we have). Even my 1/4-Italian husband who is very picky about his Italian food approves of this brand. While you can definitely pair any traditional pasta with pesto- this one has a little something extra to it and looks so fancy with gnocchi. We used cherry tomatoes from our little garden, so naturally, it seemed extra delicious. The tomatoes get so sweet when they're hit with a little heat- " è buono," for sure.

Ingredients

gnocchi
pesto
tomatoes of choice- cherry or grape (halved), or Roma (in bite-sized pieces)
mozzarella, cubed

Directions

1. Preheat oven to 375 degrees.  In a large sauce pan, bring salted water to a boil. Cook gnocchi until they float- remove with slotted spoon.

2. While gnocchi is cooking, prep 8 x 8 (or any sized) dish by rubbing a bit of pesto  on the bottom and on the sides. Add tomatoes and mozzarella cubes. As gnocchi are done, add them to the prepared dish. Add spoonfuls of pesto and gently toss the gnocchi with the tomato and cheese, until all have a light covering of pesto.

3. Place dish in the oven and cook only until the mozzarella begins to brown and the tomatoes are juicy.

{Confession: I actually broiled this dish the first go around- but then found out apparently you're not supposed to broil Pyrex. Luckily, nothing happened (and maybe it's okay b/c it was broiling for such a short time period). So, if you have a dish that can withstand broiling, that is faster-but watch it carefully.}