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Ingredients
  • 1 16-ounce package uncooked potato gnocchi (vegan or glu ten free as desired, or cauliflower gnocchi*)
  • 1 pint grape or cherry tomatoes, cut in half
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup basil pesto (use Vegan Pesto for vegan)
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 pinch crushed red pepper flakes
  • ¼ cup freshly shaved Parmesan cheese, for topping (omit for vegan)
  • 1 handful torn or chopped basil leaves, for topping
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