If you’re on the hunt for a quick, comforting dinner that’s bursting with flavor and texture, I’ve got just the thing for you. This Crispy Gnocchi with Cherry Tomato Sauce Recipe is one of those dishes that instantly feels special, yet it comes together in no time at all. I absolutely love how the gnocchi turn golden and crispy on the outside while staying tender within, and the sauce — oh, the sauce! It’s filled with sweet, juicy cherry tomatoes and a punch from roasted red peppers, all brought together with fresh basil and a sprinkle of Parmigiano-Reggiano. You’ll find that this recipe soon becomes a go-to for busy weeknights or whenever you want to impress without fussing.
Why You’ll Love This Recipe
- Crispy Texture Magic: By pan-searing the gnocchi, you get a golden crust that’s utterly addictive, unlike the usual soft potato pillow experience.
- No Boiling Required: Skip the pot and the mess; this recipe uses shelf-stable gnocchi that cook straight from the package.
- Vibrant, Fresh Flavors: The bright cherry tomatoes burst with natural sweetness, perfectly balanced by roasted red peppers and a touch of lemon zest.
- Ready in 30 Minutes: Whether you’re short on time or craving something homemade, this dish comes together fast and is always a crowd-pleaser.
Ingredients You’ll Need
The ingredient list is simple but packs a punch. I love how the cherry tomatoes and roasted red peppers play off each other, creating a flavorful sauce that clings perfectly to the crispy gnocchi. And using grated Parmigiano-Reggiano? That’s my secret weapon for adding a lovely savory depth.
- Extra virgin olive oil: Use good quality for the best flavor and health benefits; it makes a difference when crisping gnocchi.
- Potato gnocchi: Shelf-stable or refrigerated both work fine—just avoid the frozen kind for this recipe as they can get soggy.
- Cherry tomatoes: Go for ripe and juicy ones; they burst beautifully in the pan, making the sauce both fresh and slightly jammy.
- Roasted red peppers: Adds a smoky sweetness that elevates the sauce beyond basic tomato.
- Red onion: Thin slices soften nicely but still give a subtle crunch and sweetness.
- Garlic cloves: Grated garlic disperses better through the sauce, giving that rich aroma throughout.
- Lemon zest: A hint of bright citrus that lifts all the flavors swimming in the pan.
- Kosher salt & black pepper: Essential for seasoning to taste; don’t be shy to adjust as you go.
- Crushed red pepper flakes (optional): If you like a slight kick, this adds just the right touch of heat.
- Fresh basil leaves: Use plenty—fresh basil brings herbal brightness and color to the dish.
- Parmigiano-Reggiano: Freshly grated for the best nutty, salty bite that brings everything together.
Variations
I love that this Crispy Gnocchi with Cherry Tomato Sauce Recipe is like a blank canvas—you can easily switch things up to suit your mood or what’s in your fridge. Some of my favorite twists let me personalize this dish for different seasons or dietary preferences.
- Add protein: I sometimes toss in grilled chicken or sautéed shrimp to turn this into a heartier meal that still feels light and fresh.
- Make it vegan: Skip the Parmigiano and replace it with nutritional yeast or a vegan cheese alternative; the crispy gnocchi and sauce still shine.
- Seasonal veggies: In fall, I swap roasted red peppers for sautéed mushrooms or roasted butternut squash, adding warm, earthy flavors.
- Spice it up: Crushed red pepper flakes are optional but trust me, the little heat elevates the tomato sauce beautifully.
How to Make Crispy Gnocchi with Cherry Tomato Sauce Recipe
Step 1: Sear the Gnocchi to Golden Perfection
Heat a tablespoon of extra virgin olive oil over medium heat until it shimmers. Working with one package of gnocchi at a time, spread them out in a single layer—this is key to getting them crispy, so avoid overcrowding the pan. Let them cook undisturbed for about 2 minutes until you see a beautifully golden crust on one side. Flip and repeat on the other side for an even crispiness. Transfer cooked gnocchi to a plate and repeat with the second package, adding more oil if needed. This method might’ve intimidated me before, but once I nailed the timing, it became my favorite way to upgrade store-bought gnocchi—no boiling required!
Step 2: Sauté the Cherry Tomato Sauce Ingredients
With the gnocchi set aside, add the last tablespoon of olive oil to the skillet. Toss in halved cherry tomatoes, chopped roasted red peppers, thinly sliced red onion, grated garlic, and lemon zest. Season with salt, pepper, and crushed red pepper flakes if you’re feeling spicy. Let everything cook on medium heat for 7 to 9 minutes, stirring occasionally. You’ll notice the tomatoes start to burst and release their juices, creating a light, jammy sauce that smells incredible. This step is the heart of the dish and I always take a moment here to breathe in those vibrant aromas.
Step 3: Combine, Toss, and Serve Immediately
Turn the heat down to low, then gently fold in your crispy gnocchi along with fresh basil and grated Parmigiano-Reggiano. Toss carefully to coat each piece without breaking the gnocchi. Give it a quick taste and adjust salt and pepper as needed. Serve straight from the pan, topped with more basil leaves and an extra sprinkle of Parmigiano. You’ll notice how the basil and cheese bring everything full circle, creating a gorgeous harmony of textures and fresh, satisfying flavors.
Pro Tips for Making Crispy Gnocchi with Cherry Tomato Sauce Recipe
- Don’t Crowd the Pan: I learned the hard way that trying to fry too many gnocchi at once leads to steam, not crispness.
- Use a Heavy Skillet: Cast iron or stainless steel helps hold heat evenly, giving that perfect sear.
- Grate Garlic Freshly: Grated garlic disperses better in the sauce than chopped, avoiding bites of raw flavor.
- Seasoning Last: Taste before final seasoning because the cheese adds saltiness, preventing over-salting.
How to Serve Crispy Gnocchi with Cherry Tomato Sauce Recipe
Garnishes
I like to finish this dish with extra fresh basil leaves and an additional grating of Parmigiano-Reggiano right at the table—it adds a pop of color and an extra layer of flavor. If you’re feeling adventurous, a drizzle of good-quality olive oil or a sprinkle of toasted pine nuts adds a lovely nutty contrast.
Side Dishes
This dish stands well on its own but pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or a simple garlic sautéed spinach. For something heartier, I sometimes serve it alongside roasted chicken or grilled veggies to round out the meal.
Creative Ways to Present
One fun way I like to serve this for company is in shallow bowls with a nest of fresh basil on top and tiny bowls of extra cheese and chili flakes on the side, so everyone can jazz their plate to taste. For a casual gathering, serve it family-style straight from the skillet—everyone loves to help themselves to those crispy gnocchi gems.
Make Ahead and Storage
Storing Leftovers
Leftover crispy gnocchi can be stored in an airtight container in the fridge for up to two days. I recommend separating the gnocchi from the sauce if possible to help keep the crispiness longer, though the gnocchi will soften a bit overnight.
Freezing
If you want to freeze this dish, freeze the gnocchi and sauce separately. Spread the gnocchi out on a baking sheet to freeze individually before transferring to a freezer bag—this prevents clumping. The tomato sauce freezes well in a sealed container or bag too. Thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or olive oil to revive some crispiness and freshen the sauce. Microwaving works too but may soften the gnocchi more than I like.
FAQs
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Can I use frozen gnocchi for this Crispy Gnocchi with Cherry Tomato Sauce Recipe?
While technically possible, frozen gnocchi tends to become mushy when pan-seared without boiling first. For the crispiest results, I recommend using shelf-stable or refrigerated gnocchi as specified in the recipe.
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How do I know when the gnocchi are crispy enough?
Look for a golden brown crust on each side of the gnocchi that feels firm to the touch but isn’t burnt. It usually takes about 2 minutes per side over medium heat. The first batch is often a good judge—adjust heat as needed for the rest.
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Can I make the sauce ahead of time?
Yes! You can prepare the cherry tomato sauce a day in advance and refrigerate it. When ready to serve, reheat gently and toss with freshly pan-seared gnocchi for the best texture and flavor.
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What can I substitute for Parmigiano-Reggiano?
Pecorino Romano is a great alternative if you want a sharper, saltier cheese. For a dairy-free option, nutritional yeast or vegan Parmesan-style cheese can work, though they’ll offer a different flavor profile.
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Is this recipe gluten-free?
Most potato gnocchi are naturally gluten-free, but it depends on the brand—always check labels to be sure. This recipe itself contains no wheat, assuming your gnocchi fits that criteria.
Final Thoughts
This Crispy Gnocchi with Cherry Tomato Sauce Recipe holds a special place in my kitchen because it transforms humble store-bought gnocchi into something that absolutely shines with home-cooked love. It’s quick, it’s delicious, and it never fails to bring smiles around the table. I can’t wait for you to give it a try—you’ll enjoy every crispy bite and that gorgeous, easy sauce. Trust me, once you make it, this will become one of those recipes you turn to time and time again. Happy cooking!
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Crispy Gnocchi with Cherry Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
This Crispy Gnocchi with Cherry Tomato Sauce recipe transforms store-bought gnocchi into a golden, crispy delight. Searing the gnocchi in olive oil develops a crunchy exterior, while a vibrant cherry tomato and roasted red pepper sauce infused with garlic, lemon zest, and fresh basil adds a flavorful, fresh touch. This easy, one-pan dish is perfect for a quick weeknight dinner that feels both comforting and elegant.
Ingredients
Gnocchi
- 3 tablespoons extra virgin olive oil (divided)
- 20 ounces potato gnocchi (2 (10-ounce) packages, shelf-stable or refrigerated)
Sauce and Garnish
- 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)
- 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: In a large skillet over medium heat, heat 1 tablespoon of olive oil until shimmering, about 30 seconds. Add one package of gnocchi in a single layer and cook undisturbed until the bottoms are golden brown, about 2 minutes. Flip the gnocchi to brown the other side for another 2 minutes. Transfer the golden gnocchi to a plate and set aside. Repeat this step with the second package of gnocchi, adding the second tablespoon of olive oil to the skillet before cooking.
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same skillet and heat until shimmering. Add cherry tomatoes, roasted red peppers, sliced red onion, grated garlic, lemon zest, kosher salt, black pepper, and crushed red pepper flakes if using. Cook the mixture for 7 to 9 minutes, stirring occasionally, until the tomatoes start to burst and the onion softens.
- Combine and Serve: Lower the heat to low and return the crispy gnocchi to the skillet. Add sliced basil and grated Parmigiano-Reggiano, tossing gently to combine everything evenly. Taste the dish and add more salt or pepper if needed. Serve immediately topped with extra basil leaves and Parmigiano-Reggiano for garnish.
Notes
- No boiling required—this recipe crisps gnocchi in a skillet for texture and flavor.
- Use shelf-stable or refrigerated gnocchi depending on preference; adjust searing time if gnocchi are frozen.
- Crushed red pepper flakes add a subtle heat but can be omitted for a milder dish.
- Serve immediately after combining to maintain the crisp texture of the gnocchi.
- Adding fresh basil at the end elevates the freshness and aroma of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 414
- Sugar: 4.2 g
- Sodium: 1468 mg
- Fat: 15.1 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 9.9 g
- Trans Fat: 0 g
- Carbohydrates: 60.3 g
- Fiber: 5.1 g
- Protein: 12 g
- Cholesterol: 8.5 mg
