If you never got your homemade gnocchi-making badge from the scouts (boy or girl), here's your chance to rectify the situation. Okay, maybe there aren't any badges or awards for portioning this rich ricotta mixture into bite-size morsels and letting them boil until they are perfectly soft. And you won't get a trophy for searing and mixing the gnocchi with fresh tomatoes, spinach, and delightfully herbaceous pesto. Turns out, really not a big deal there's no badge for this; the meal is its own reward.
Add ricotta, flour, liquid egg, ½ tsp. salt, and ¼ tsp. pepper to a mixing bowl. Stir until fully combined and the consistency of thick frosting. Set aside.
Prepare the Tomatoes
Halve grape tomatoes.
Form and Cook the Gnocchi
Line a plate with a paper towel. Scoop a cherry-sized portion of batter and use another spoon to scrape batter into boiling water over high heat. Repeat until all batter is used, then boil until all gnocchi are firm, 2-3 minutes. Batter should make 20-30 gnocchi. Using a slotted spoon, carefully scoop out gnocchi and transfer to towel-lined plate.
Brown the Gnocchi
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add gnocchi to hot pan and cook undisturbed until browned, 2-3 minutes on each side.
Finish the Gnocchi
Add spinach and tomatoes to pan with gnocchi and stir. Cook until spinach is wilted, 1-2 minutes. Remove from burner and toss with basil pesto. Alternatively, spoon basil pesto over finished dish.