Tomato Basil Gnocchi
This recipe screams summer; bursting cherry tomatoes are served with fried potato gnocchi and garnished with basil and more cheese if you like. This Tomato Basil Gnocchi only requires about 20 minutes to prepare.
Equipment
- 1 Skillet
- 1 Cutting board
- 1 Chef's knife
Ingredients
For blistering tomatoes
- 1 tablespoon olive oil
- 8 ounces cherry tomatoes
- 1 teaspoon garlic paste
- 1/4 teaspoon red pepper flakes
For the fried gnocchi
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces potato gnocchi store-bought
- 1/4 cup Pecorino Romano grated
- fresh basil cut into chiffonade
Instructions
- Add olive oil into a skillet and add the cherry tomatoes. Saute for 3-5 minutes on high heat. Once blistered, add garlic paste and red pepper flakes and heat on medium until fragrant, about 30 seconds.
- Take the tomatoes out of the skillet and set aside.
- Add more olive oil and butter to the skillet and add gnocchi. Cook on high heat (fry) for about 5 minutes and stir or shake the skillet regularly, so all gnocchi fry evenly and end up crispy on all sides.
- Add the tomatoes back into the pan as well as half the Pecorino Romano cheese. Shake again and allow everything to coat.
- Transfer the Tomato Gnocchi into a bowl, sprinkle with remaining cheese and freshly chopped basil.
- ENJOY!
Nutrition
Calories: 431kcalCarbohydrates: 46gProtein: 10gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gSodium: 597mgFiber: 4gSugar: 3g