This bite-sized Italian-inspired appetizer layers crispy pan-seared gnocchi , juicy cherry tomatoes , and a dollop of basil pesto onto mini skewers. The warm, tender-crisp gnocchi contrasts beautifully with the bright tomatoes and herbaceous sauce. Easy to make and fun to serve!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 mins~ 20 bite-size skewers
For the Skewers
1 fresh or shelf-stable mini gnocchi
1 tbsp olive oil
1 cup cherry tomatoes, halved if large
Salt & pepper, to taste
20 small cocktail picks or 3–4 inch skewers
For the Pesto
1 cup fresh basil leaves
¼ cup pine nuts or toasted walnuts
⅓ cup Parmesan cheese, grated
1 clove garlic
½ cup olive oil
Salt & pepper, to taste
Optional: squeeze of lemon juice for brightness
Cook the Gnocchi
1
Bring a pot of salted water to a boil. Add gnocchi and cook until they float , about 2–3 minutes .
Drain and pat dry thoroughly with paper towels.
Pan-Sear the Gnocchi
2
Heat 1 tbsp olive oil in a large non-stick skillet over medium heat.
Add the gnocchi and cook, stirring occasionally, until they’re golden brown and crispy on the outside (about 5–7 minutes ).
Season lightly with salt and pepper . Let cool slightly.
Make the Pesto (if making from scratch)
3
In a food processor, pulse basil , nuts , Parmesan , and garlic until finely chopped.
Stream in olive oil while blending until smooth.
Season with salt, pepper , and optional lemon juice . Set aside.
Assemble the Skewers
4
Onto each cocktail pick , thread:
1 crispy gnocchi
1 cherry tomato
Another gnocchi
Arrange skewers on a platter or tray.
Finish & Serve
5
Spoon or pipe a dollop of pesto over each skewer.
Optional: Garnish with a grated Parmesan , basil chiffonade , or a few drops of balsamic glaze .
Tips for Success
6
Make sure the gnocchi is well-dried before pan-frying for crisp edges.
Use heirloom cherry tomatoes in assorted colors for extra visual appeal.
If serving later, keep pesto and skewers separate until ready to plate to avoid sogginess.
Variations
7
Add a mini mozzarella ball (bocconcini ) between the gnocchi for a Caprese twist.
Thread on grilled zucchini coins or roasted bell peppers for a veggie boost.
Use sweet potato gnocchi for an earthy, autumnal spin.
Suggested Pairings:
8
Drink with: Dry white wine like Vermentino, Pinot Grigio, or a crisp sparkling rosé
Serve with: Marinated mozzarella, prosciutto-wrapped melon, or roasted red pepper dip
Occasions: Garden parties, aperitivo hour, baby showers, or cocktail events
Ingredients ~ 20 bite-size skewers
For the Skewers
1 fresh or shelf-stable mini gnocchi
1 tbsp olive oil
1 cup cherry tomatoes, halved if large
Salt & pepper, to taste
20 small cocktail picks or 3–4 inch skewers
For the Pesto
1 cup fresh basil leaves
¼ cup pine nuts or toasted walnuts
⅓ cup Parmesan cheese, grated
1 clove garlic
½ cup olive oil
Salt & pepper, to taste
Optional: squeeze of lemon juice for brightness
Directions Cook the Gnocchi
1
Bring a pot of salted water to a boil. Add gnocchi and cook until they float , about 2–3 minutes .
Drain and pat dry thoroughly with paper towels.
Pan-Sear the Gnocchi
2
Heat 1 tbsp olive oil in a large non-stick skillet over medium heat.
Add the gnocchi and cook, stirring occasionally, until they’re golden brown and crispy on the outside (about 5–7 minutes ).
Season lightly with salt and pepper . Let cool slightly.
Make the Pesto (if making from scratch)
3
In a food processor, pulse basil , nuts , Parmesan , and garlic until finely chopped.
Stream in olive oil while blending until smooth.
Season with salt, pepper , and optional lemon juice . Set aside.
Assemble the Skewers
4
Onto each cocktail pick , thread:
1 crispy gnocchi
1 cherry tomato
Another gnocchi
Arrange skewers on a platter or tray.
Finish & Serve
5
Spoon or pipe a dollop of pesto over each skewer.
Optional: Garnish with a grated Parmesan , basil chiffonade , or a few drops of balsamic glaze .
Tips for Success
6
Make sure the gnocchi is well-dried before pan-frying for crisp edges.
Use heirloom cherry tomatoes in assorted colors for extra visual appeal.
If serving later, keep pesto and skewers separate until ready to plate to avoid sogginess.
Variations
7
Add a mini mozzarella ball (bocconcini ) between the gnocchi for a Caprese twist.
Thread on grilled zucchini coins or roasted bell peppers for a veggie boost.
Use sweet potato gnocchi for an earthy, autumnal spin.
Suggested Pairings:
8
Drink with: Dry white wine like Vermentino, Pinot Grigio, or a crisp sparkling rosé
Serve with: Marinated mozzarella, prosciutto-wrapped melon, or roasted red pepper dip
Occasions: Garden parties, aperitivo hour, baby showers, or cocktail events
Mini Gnocchi Skewers with Pesto & Cherry Tomatoes
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