This recipe screams summer; bursting cherry tomatoes are served with crispy potato gnocchi, garnished with basil and more cheese if you like. This Tomato Basil Gnocchi only requires about 20 minutes to prepare.
What’s the big thing about this recipe; it’s the fact that these store-bought gnocchi are not cooked before they are pan-fried. Skipping that step makes these potato gnocchi crispy and add a dimension to this side dish you did not expect.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Potato gnocchi
- Cherry tomatoes
- Garlic paste – or 1 clove
- Red pepper flakes
- Butter
- Pecorino Romano – or Parmigiano Reggiano
- Basil
How to Make Tomato Basil Gnocchi
Step 1 – 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.
Step 2 – 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.
Step 3 – Add the tomatoes back into the pan as well as half the Pecorino Romano cheese. Shake or stir again and allow everything to coat. Try not to smash the tomatoes.
Step 4 – Step 4 – Transfer the Tomato Gnocchi into a bowl, sprinkle with remaining cheese freshly chopped basil.
ENJOY!
Other Recipes with Fried Gnocchi to Try
Tomato Basil Gnocchi
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 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 freshly chopped basil.
- ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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