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.
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Servings: 2 people
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
Calories: 431kcal | Carbohydrates: 46g | Protein: 10g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Sodium: 597mg | Fiber: 4g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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