Description
A vibrant and flavorful recipe featuring crispy golden potato gnocchi sautéed to perfection and tossed with a fresh cherry tomato and roasted red pepper sauce, accented by garlic, lemon zest, and fresh basil, finished with a generous sprinkle of Parmigiano-Reggiano.
Ingredients
Gnocchi
- 3 tablespoons extra virgin olive oil (divided)
- 20 ounces potato gnocchi (shelf-stable or refrigerated, 2 packages of 10 ounces each)
Cherry Tomato Sauce
- 1 pint (10 ounces) cherry tomatoes, halved
- 1 cup roasted red peppers, chopped
- 1 red onion, thinly sliced
- 3 garlic cloves, grated
- Zest from 1 lemon
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Finishing
- 1/4 cup thinly sliced basil leaves, plus more for serving
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
Instructions
- Sear the gnocchi. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add one package of gnocchi in a single layer without stirring and cook until the bottoms are golden brown, approximately 2 minutes. Flip and cook the other side until equally golden, about 2 more minutes. Transfer to a plate and set aside. Repeat this process with the second package of gnocchi, adding another tablespoon of olive oil to the pan.
- Sauté the vegetables. In the same skillet, add the remaining tablespoon of olive oil and heat until shimmering. Add the halved cherry tomatoes, chopped roasted red peppers, thinly sliced onion, grated garlic, lemon zest, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Cook for 7 to 9 minutes, stirring occasionally, until the tomatoes start to burst and onions soften.
- Combine and serve. Reduce the heat to low. Add the crispy gnocchi back into the skillet along with sliced basil and grated Parmigiano-Reggiano. Toss gently to combine all ingredients and heat through. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately garnished with extra basil leaves and Parmigiano-Reggiano.
Notes
- For best results, cook the gnocchi in batches to avoid overcrowding the skillet, which helps to achieve a crispy texture.
- If using crushed red pepper flakes, adjust the quantity depending on your desired spice level or omit for a milder dish.
- Fresh basil adds brightness; add extra for garnish to enhance aroma and presentation.
- You can substitute Parmigiano-Reggiano with Pecorino Romano if desired, although flavor will vary slightly.
- This dish is best enjoyed immediately to retain the crispiness of the gnocchi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
