Gnocchetti in Basil Pesto with Cherry Tomatoes & Bocconcini

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. While Northern Italy leans into slow-simmered ragù like Tagliatelle Bolognese, this version is lighter, greener, and made for warmer days.

The pesto bursts with the fragrance of hand-picked basil, toasted pine nuts, and aged Parmigiano, perfectly coating every delicate piece of pasta. If you love vegetable-forward pastas, Pasta alla Norma brings that same vibrant energy with golden eggplant and tomato.
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. For something a little brinier and more rebellious, Spaghetti alla Puttanesca takes pasta in a completely different direction.

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. It’s exactly the kind of dish you’d set out at an Italian-style apericena, where wine flows and nobody’s watching the clock.

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.

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

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.

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

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!