Bring a large pot of salted water to a boil.

Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the cherry tomatoes, a pinch of salt, and several grinds of pepper and cook, stirring occasionally, for 6 minutes, or until the tomatoes burst, soften slightly, and begin to release their flavorful juices. Remove from the heat.

Cook the gnocchi in the boiling water for 2 to 3 minutes, or until they float. Use a slotted spoon or spider to transfer the gnocchi directly from the boiling water to the skillet with the tomatoes. Reserve the gnocchi cooking water.

Gently stir to combine the gnocchi with the tomatoes, then add the pesto and gently stir until the gnocchi and tomatoes are well coated. If the pesto is too thick, add gnocchi cooking water, a few tablespoons at a time, to loosen it until it lightly coats the gnocchi.

Season to taste and divide into bowls. Top with the pine nuts and fresh basil and serve with freshly grated Parmesan cheese.