Cook the gnocchi

• Bring a large pot of salted water to a boil.
• Add the gnocchi and cook until they float to the surface.

Make the creamy sauce

• Whisk the Greek yogurt, pesto, Dijon mustard and lemon juice in a bowl.
• Season with salt and black pepper.

Sauté the tomatoes

• Heat the olive oil in a frying pan.
• Add the garlic and cherry tomatoes and cook until softened and juicy.

Combine and serve

• Drain the gnocchi and add them to the pan with the tomatoes.
• Stir in the creamy sauce and toss gently.
• Serve warm.