Ingredients: |
Ingredients: 2 packages shelf-stable potato gnocchi
2-3 Tbls. olive oil
4 Tabls. unsalted butter
4 cloves garlic, thinly sliced
Pinch of red pepper flakes (to taste)
2 pints small tomatoes (like cherry or grape)
salt and black pepper to taste
¼ cup fresh basil, torn or sliced
6-8 oz. fresh mozzarella, torn into pieces
splash of water
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Directions: |
Directions:1. Crisp the gnocchi --- Heat a large skillet over medium-high heat and add a couple tablespoons of olive oil. Toast the gnocchi in batches - don't over crowd the pan. You want them to brown not steam. Cover and cook each batch 2-3 minutes until golden and crispy. Remove gnocchi from pan and set aside.
2. Make tomato garlic sauce --- Thinly slice 4 cloves of garlic. In the same pan, add 4 tablespoons of unsalted butter and let it melt. Stir in the sliced garlic and a pinch of red pepper flakes. Let the garlic sizzle until fragrant (about 1 minute). Don't let it brown. Add tomatoes, a splash of water and season with salt and pepper. Let tomatoes cook for 4-6 minutes, stirring occasionally, until they begin to soften and burst.
3. Prep the toppings --- While the tomatoes cook, tear or slice the basil (about ¼ cup). Tear the fresh mozzarella into bite-sized chunks.
4. Combine and finish --- Add crispy gnocchi back to the skillet along with the torn basil. Toss to combine. Scatter the mozzarella on top of everything in the pan.
5. Broil until bubbly --- Place the skillet under the broiler for 2-3 minutes, until the mozzarella is melted, bubbling and starting to brown.
6. Serve & Enjoy --- Scoop into bowls and enjoy while hot! |
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