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
Scale
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
