Roasted Gnocchi Burst-Tomato Pasta with Cashew Pesto is a delightful and modern take on classic Italian comfort food. This dish combines the chewy, pillowy texture of gnocchi with the sweet, juicy burst of roasted tomatoes and the creamy, nutty flavor of cashew pesto. It reflects a growing trend in contemporary cooking where traditional ingredients are reimagined with a focus on fresh, vibrant flavors and health-conscious ingredients.

The inspiration for this dish comes from the classic Italian practice of pairing pasta with a variety of sauces and toppings. The idea of roasting tomatoes to bring out their natural sweetness and combining them with gnocchi—a potato-based pasta often found in northern Italian cuisine—creates a unique fusion that highlights the best of both worlds. Cashew pesto adds a modern twist, replacing the traditional pine nuts with cashews for a more affordable and equally delicious alternative.

Contents:
2/3 cup cashews
Extra virgin olive oil cooking spray or drizzle of olive oil
2 pints (1 1/2 pounds) cherry or grape tomatoes
4 cloves garlic, unpeeled
2 cups fresh basil leaves
1/3 cup extra virgin olive oil and more if needed
2 teaspoons of fresh lemon juice
1/3 cup vegan parmesan or nutritional yeast
Salt and freshly ground black pepper to taste
2 (12-ounce) packages frozen gnocchi

Instructions
If you don’t have an air fryer, preheat the oven to 400°F.
If you are using  pasta, cook the pasta according to the package directions until al dente.
Lubricate  tomatoes and garlic with oil. Air fry at 400° until tomatoes burst, about 5 minutes, or broil for 15 minutes.
Spray frozen gnocchi with cooking spray, if using, and cook in the air fryer at 400°F for about 7 minutes or until golden brown, stirring halfway through. Or roast in the oven for about 12 minutes or until golden brown.
Remove the garlic skin.
Transfer cashews, basil, garlic, olive oil, parmesan and lemon juice to the blender. Add 2 tablespoons of water. Blend on high until smooth, adding more olive oil or water to desired consistency. Season with salt and pepper.
Optional: Transfer pesto and tomatoes to a small saucepan and cook over medium-low heat, stirring tomatoes with pesto, until heated through.
Serve gnocchi with tomatoes and pesto.