In a large pot, bring salted water to a rolling boil.

Add the potato gnocchi to the boiling water and simmer according to package instructions, about 2-3 minutes until they float to the surface. Drain and set aside.

In a large skillet, warm the olive oil over medium heat.

Add the halved cherry tomatoes to the skillet and sauté for about 3-4 minutes until they soften and start to blister.

Add the cooked gnocchi to the skillet with the cherry tomatoes, stirring them together gently.

Pour the basil pesto over the gnocchi and tomatoes, tossing everything together. Let it cook for an additional 2-3 minutes until heated through.

Sprinkle in salt and pepper to taste.

Serve the Pesto Gnocchi hot, garnished with fresh basil leaves and grated Parmesan cheese.