If you’re craving a dish that’s both comfort food and a little fancy, I have just the thing for you: Crispy Gnocchi with Cherry Tomato Sauce Recipe. This recipe is one of my absolute favorites because it transforms simple store-bought gnocchi into crispy pillows of heaven, perfectly coated with a vibrant, homemade cherry tomato sauce. Trust me, once you try this, your family will be begging for it on repeat!
Why You’ll Love This Recipe
- No Boiling Required: Skip the hassle of boiling gnocchi — searing them creates incredible texture with minimal effort.
- Bursting Flavors: The combination of sweet cherry tomatoes, tangy lemon zest, and roasted red peppers is absolutely irresistible.
- Quick & Easy: From start to finish, it comes together in just about 30 minutes, perfect for weeknight dinners.
- Family Favorite: My loved ones go crazy for this dish, and I’m sure yours will, too!
Ingredients You’ll Need
Each ingredient in this Crispy Gnocchi with Cherry Tomato Sauce Recipe plays a special role. I love how the fresh basil and Parmigiano-Reggiano finish it off with that perfect Italian flair. When shopping, look for firm cherry tomatoes and good quality olive oil to really lift the flavors.
- Extra virgin olive oil: It lends a fruity richness essential for searing and sautéing; don’t skimp on quality here.
- Potato gnocchi: Whether shelf-stable or refrigerated, choose your favorite brand; just remember, you won’t be boiling it!
- Cherry tomatoes: Sweet and juicy, they burst beautifully in the pan creating a fresh sauce.
- Roasted red peppers: Adds subtle smokiness and sweetness — I buy these jarred for convenience.
- Red onion: Thinly sliced to soften quickly and add a gentle bite without overpowering.
- Garlic cloves: Grated for an even, fragrant garlic flavor throughout the sauce.
- Lemon zest: Brightens the whole dish with a fresh citrus aroma.
- Kosher salt: Enhances every ingredient’s flavor; season carefully as you go.
- Freshly ground black pepper: Adds subtle heat and complexity.
- Crushed red pepper flakes (optional): For those who like a little kick — I sometimes add a pinch!
- Fresh basil leaves: Thinly sliced into ribbons to infuse the sauce and for garnish.
- Parmigiano-Reggiano: Finishing touch — melt-in-your-mouth cheesy goodness that ties everything together.
Variations
I love how flexible this Crispy Gnocchi with Cherry Tomato Sauce Recipe is. Feel free to mix things up based on what you have on hand or your dietary needs — it always comes out fantastic.
- Vegetarian Version: Stick with the original; it’s naturally vegetarian and packed with flavor.
- Vegan Swap: I’ve swapped Parmigiano-Reggiano for a sprinkle of nutritional yeast and it’s surprisingly delicious.
- Add Protein: Toss in some sautéed chicken, shrimp, or crispy tofu to make it more hearty — my kids loved it with grilled chicken.
- Spice it Up: Play with more crushed red pepper flakes or add a dash of smoked paprika for a smoky twist.
How to Make Crispy Gnocchi with Cherry Tomato Sauce Recipe
Step 1: Sear the Gnocchi to Golden Perfection
Start by heating a tablespoon of olive oil in a large skillet over medium heat until it shimmers — about 30 seconds. Add half the gnocchi in a single layer; make sure they’re spaced out. Resist the urge to stir! Let them cook undisturbed for about 2 minutes until you see a beautifully golden crust forming on the bottom. Flip the gnocchi and cook for another 2 minutes on the other side. This is where all the magic happens, turning soft gnocchi into crispy nuggets you’ll swoon over. Transfer to a plate and repeat with the remaining gnocchi, adding more olive oil as needed. Pro tip: Be patient — moving them too early will keep them from crisping up properly.
Step 2: Sauté the Cherry Tomato Sauce Ingredients
In the same skillet, add the final tablespoon of olive oil and heat until shimmering. Toss in the halved cherry tomatoes, chopped roasted red peppers, thinly sliced red onion, and grated garlic. Sprinkle in the lemon zest, kosher salt, black pepper, and if you’re feeling adventurous, some crushed red pepper flakes. Let the vegetables cook for 7 to 9 minutes, stirring occasionally. You’ll notice the tomatoes start to burst, creating a lovely silky sauce, while the onions soften and sweeten. The kitchen will smell amazing, and by now, you know you’re onto something special.
Step 3: Combine and Finish the Dish
Turn the heat down to low. Add the crispy gnocchi back into the pan along with the fresh basil ribbons and grated Parmigiano-Reggiano. Gently toss everything together, allowing the cheese to melt slightly and the basil to release its aroma. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately — topped with extra basil and Parmigiano because, well, you can never have too much!
Pro Tips for Making Crispy Gnocchi with Cherry Tomato Sauce Recipe
- Patience with Searing: Let the gnocchi sit undisturbed to develop that gorgeous golden crust — flipping too soon makes them soggy.
- Use a Nonstick or Well-Seasoned Skillet: This helps prevent the gnocchi from sticking and tearing when flipping.
- Fresh Basil Last: Add basil at the end to preserve its vibrant flavor and beautiful color.
- Don’t Skip the Lemon Zest: It brightens the entire dish and balances the richness of the gnocchi and cheese.
How to Serve Crispy Gnocchi with Cherry Tomato Sauce Recipe
Garnishes
I always sprinkle a little extra grated Parmigiano-Reggiano and fresh basil leaves on top before serving — it adds aromatic freshness and a touch of cheesy indulgence. For an extra pop, a drizzle of high-quality olive oil or a few toasted pine nuts can elevate the dish beautifully.
Side Dishes
Since this Crispy Gnocchi with Cherry Tomato Sauce Recipe is fairly hearty on its own, I like to pair it with something light and green — a crisp arugula salad tossed with lemon vinaigrette or roasted asparagus works wonderfully. Sometimes, I even serve it alongside grilled chicken or a simple green bean almondine for a complete meal.
Creative Ways to Present
For special occasions, I love plating the gnocchi in individual shallow bowls with a sprinkle of microgreens on top and a wedge of lemon on the side for guests to squeeze as they like. It looks fresh and inviting, perfect if you want to impress without fuss. Pair with a glass of crisp white wine, and you’re set!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, and it keeps pretty well for up to 2 days. Just be mindful that the gnocchi’s crispiness fades a bit, but the flavors remain delightful.
Freezing
If I want to freeze leftovers, I do so before adding the basil and Parmigiano, which are best fresh. Freeze the gnocchi and sauce in a freezer-safe container, and it keeps well for about 1 month. To reheat, thaw overnight in the fridge for best results.
Reheating
When reheating, I find gently warming the leftovers in a skillet with a splash of olive oil helps revive some crispness. Add fresh basil and a sprinkle of cheese just before serving to bring it back to life.
FAQs
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Can I use frozen gnocchi for this Crispy Gnocchi with Cherry Tomato Sauce Recipe?
Absolutely! Just make sure to thaw frozen gnocchi and pat them dry before searing to get that perfect crispy texture. Frozen gnocchi can sometimes release more water as they cook, so a dry surface helps a lot.
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Do I need to boil the gnocchi before searing?
Nope! One of the best parts of this recipe is skipping the boiling step entirely. Searing the gnocchi directly creates an amazing crispy crust while preserving the soft interior.
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Can I make the cherry tomato sauce ahead of time?
You can, and it’s handy to have on hand! Just keep the sauce refrigerated and gently warm it before tossing with freshly seared gnocchi for best results. Fresh basil and cheese are best added right before serving.
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What’s the best way to prevent gnocchi from sticking to the pan?
Using a nonstick or well-seasoned skillet helps a lot, along with enough olive oil and not overcrowding the pan. Give each gnocchi enough room for even browning and resist flipping until the crust forms.
Final Thoughts
This Crispy Gnocchi with Cherry Tomato Sauce Recipe is one of those meals I’ve come back to again and again because it’s simple, yet feels so special — like a little love on a plate. It never fails to impress, whether it’s a chill weeknight or a dinner with friends. Give it a try, and I promise you’ll soon be making this your go-to comfort dinner, too. Enjoy every crispy, saucy bite!
Print
Crispy Gnocchi with Cherry Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Experience a delightful twist on a classic Italian favorite with this Crispy Gnocchi with Cherry Tomato Sauce recipe. Instead of boiling, the gnocchi are pan-seared to a perfect golden crisp and then tossed in a vibrant, jammy sauce of cherry tomatoes, roasted red peppers, and fragrant basil. Enhanced with lemon zest and Parmigiano-Reggiano, this one-pan meal is a quick, flavorful dinner that beautifully balances crispy textures with fresh, savory flavors.
Ingredients
Gnocchi
- 20 ounces shelf-stable or refrigerated potato gnocchi (2 (10-ounce) packages)
- 3 tablespoons extra virgin olive oil (divided)
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)
- 1/4 cup thinly sliced fresh 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 and cook undisturbed for about 2 minutes until golden brown on one side. Flip and cook for another 2 minutes to golden brown the other side. Transfer the crispy gnocchi to a plate and set aside. Repeat with the second package of gnocchi, adding the second tablespoon of olive oil to the skillet.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet and heat until shimmering. Add the halved cherry tomatoes, chopped roasted red peppers, thinly sliced red onion, grated garlic, lemon zest, kosher salt, black pepper, and optional crushed red pepper flakes. Cook for 7 to 9 minutes, stirring occasionally, until the tomatoes start to burst and the onions soften, creating a jammy and aromatic sauce.
- Combine and serve: Reduce the heat to low and return the crispy gnocchi to the skillet. Add the sliced basil leaves and grated Parmigiano-Reggiano. Toss everything gently to combine and heat through. Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra basil leaves and Parmigiano-Reggiano on top for added flavor and freshness.
Notes
- No boiling required—this recipe upgrades store-bought gnocchi by pan-searing for a crispy texture.
- The cherry tomato and roasted red pepper sauce offers a vibrant, jammy base that complements the crispy gnocchi perfectly.
- Optional crushed red pepper flakes add a hint of heat, adjust according to your preference.
- Use fresh basil and freshly grated Parmigiano-Reggiano for best flavor impact.
- Serve immediately to retain the crispiness of the gnocchi.
Nutrition
- Serving Size: 1 serving
- Calories: 414.4 kcal
- Sugar: 4.2 g
- Sodium: 1467.5 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
