Homemade Pesto Gnocchi with Blistered Cherry Tomatoes

Pierce potatoes several times with a fork and microwave for 10-12 minutes until tender. Alternatively, boil them for 20 minutes until fork-tender.

While potatoes cook, make the pesto by combining 2 cups of fresh basil leaves, 1/4 cup of pine nuts, 2 garlic cloves, and 1/2 cup of grated Parmesan in a food processor.

Pulse the pesto ingredients until coarsely chopped, then slowly add 1/4 cup of olive oil while processing until smooth. Season with salt and pepper to taste.

When potatoes are cool enough to handle, peel and pass through a potato ricer or mash very finely with a fork.

On a clean work surface, form the potatoes into a mound, make a well in the center, and add 1 beaten egg and 1 teaspoon of salt.

Gradually incorporate 1 cup of flour into the potato mixture, kneading gently until a soft dough forms. Avoid overworking the dough.

Divide the dough into 4 portions. Roll each portion into a rope about 1/2 inch thick, then cut into 1-inch pieces.

Optional: Roll each piece against the tines of a fork to create ridges that will hold the sauce better.

Bring a large pot of salted water to a boil. Meanwhile, heat a large skillet over medium-high heat.

Add 2 tablespoons of olive oil to the skillet, then add 2 cups of cherry tomatoes. Cook for 5-7 minutes until they begin to burst and blister, stirring occasionally.

Add 1/4 teaspoon of red pepper flakes to the tomatoes and reduce heat to low.

Cook the gnocchi in batches in the boiling water. They're done when they float to the surface, about 2-3 minutes.

Using a slotted spoon, transfer the cooked gnocchi directly to the skillet with the tomatoes.

Add 3/4 of the prepared pesto to the skillet and gently toss everything together. If the sauce seems too thick, add 2-3 tablespoons of the gnocchi cooking water.

Finish with 1 tablespoon of fresh lemon juice and adjust seasoning if needed.

Serve immediately, garnished with additional Parmesan cheese and the remaining pesto.