1 pound cherry tomatoes, halved
1 1/2 tablespoons Basil Pesto Grapeseed Oil, divided
1 (17.5 ounce) package gnocchi, prepared according to package directions
3 tablespoons Basil Pesto Sauce
Preheat oven to 400F and line a sheet pan with aluminum foil.
Toss the cherry tomatoes with 1/2 tablespoon Basil Pesto Grapeseed Oil and arrange in a single layer on the lined sheet pan. Roast for 15 minutes, remove from the oven, and set aside.
Heat the remaining Basil Pesto Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Add the cooked gnocchi and sauté for 5 minutes, shaking the pan occasionally, or until lightly browned.
Stir in the Basil Pesto Sauce and cook for another minute. Carefully mix in the roasted tomatoes and remove from heat.
Garnish with fresh basil and grated Parmesan cheese if desired.
Calories 367 , Carbs 57 grams, Cholesterol 9 milligrams, Fat 12 grams, Fiber 4 grams, Protein 10 grams, Saturated Fat 2 grams, Sodium 600 milligrams, Sugar 4 grams
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