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!
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.
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.
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.
Onto each cocktail pick, thread:
1 crispy gnocchi
1 cherry tomato
Another gnocchi
Arrange skewers on a platter or tray.
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.
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.
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.
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
4 servings