Freshly made gnocchetti pasta, tossed in a vibrant homemade basil pesto, gently warmed with sweet cherry tomatoes and finished with creamy bocconcini this is the kind of meal that feels like summer in every bite.

The pesto bursts with the fragrance of hand-picked basil, toasted pine nuts, and aged Parmigiano, perfectly coating every delicate piece of pasta. And when paired with a chilled glass of Gratsi White, the pairing is nothing short of perfection. The wine’s bright, crisp notes cut beautifully through the richness of the cheese and olive oil, while enhancing the freshness of the basil and tomato.

Whether you're gathering with family or enjoying a quiet dinner al fresco, this dish and wine combo brings the essence of Italy to your table elegant, simple, and full of heart.

STEP 1

Prepare the Pesto:

In a food processor, blend basil, bocconcini, pine nuts, Parmigiano, olive oil, and cherry tomatoes until just combined do not overmix. Season with salt and pepper. Refrigerate until ready to use.

STEP 2

Make the Dough:

In a stand mixer, combine flour, eggs, water, and salt. Mix until a dough forms. Wrap in plastic and let rest for 15 minutes.

STEP 3

Shape the Gnocchetti:

Lightly flour your work surface. Knead the dough briefly, then roll into thin logs. Cut into small pieces and shape into gnocchetti (see video for technique). Arrange on a floured tray.

STEP 4

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook gnocchetti for 10–12 minutes until tender.

STEP 5

Finish the Dish:

In a pan over medium heat, warm a drizzle of olive oil with cherry tomatoes and the pesto. Turn off the heat. Drain the pasta and add directly to the pan. Toss gently to combine, add extra bocconcini, and finish with a sprinkle of Parmigiano.

Serve immediately and enjoy!