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
Scale
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
