1) Wash the cherry tomatoes and the basil.
2) Cut the tomatoes and put them to macerate in a bowl with basil, extra virgin olive oil, a pinch of salt and then keep it into the fridge.
3) In a pan toast together with a tablespoon of extra virgin olive oil, pine nuts, bread cut into small pieces for about a minute.
4) When all is done, bring to boiling temperature the water and cook gnocchi, drip and put them into a pan with the Monti red pesto. Add a tablespoon of Parmigiano Reggiano cheese, pine nuts and toasted bread. Then add also the cherry tomatoes with basil and extra virgin olive oil.
Here gnocchi are ready to serve!