Preheat the oven to 350 F.
Dice the yellow onion.
In a medium pan, add the butter and diced onion and cook over medium high heat.
Put your ½ cup of macadamia nuts on a small parchment paper-lined baking sheet and toast for 10-15 minutes.
While the onion is cooking, mince the garlic and slice the cherry tomatoes in half.
Once the onion is softened, add the garlic and cook until fragrant, roughly 30 seconds.
Add the cherry tomatoes, salt, and pepper to the saucepan and cover with a lid. Cook for roughly 10 minutes on medium-high heat, until the tomatoes have broken down and released their juices.
Make your macadamia nut pesto: put your macadamia nuts into a mortar and pestle or a food processor and grind until they are fine. Add the basil paste and seasonings and combine until fully incorporated.
Next, boil your gnocchi.
Add your boiled gnocchi to the pan.
Serve your gnocchi by topping with the toasted macadamia nuts and dollops of goat cheese.
Enjoy!
