Gnocchi with Tomatoes & Mozzarella (Printable Version)
# What You Need:
→ Pasta & Cheese
01 -
1 lb (450 g) potato gnocchi (store-bought or homemade)
02 -
1 cup mozzarella pearls (or diced fresh mozzarella)
→ Vegetables
03 -
2 cups cherry tomatoes, halved
04 -
2 cloves garlic, minced
→ Oils & Seasonings
05 -
2 tablespoons olive oil
06 -
Salt and freshly ground black pepper, to taste
07 -
Pinch of red pepper flakes (optional)
→ Herbs & Garnish
08 -
¼ cup fresh basil leaves, torn
09 -
Grated Parmesan (optional, for serving)
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float to the top (about 2–3 minutes). Drain and set aside.
02 -
While the gnocchi cook, heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
03 -
Add cherry tomatoes and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
04 -
Add the cooked gnocchi to the skillet. Toss gently to coat and allow the gnocchi to brown slightly, about 2 minutes.
05 -
Stir in mozzarella pearls and cook just until they begin to melt.
06 -
Remove from heat and fold in fresh basil. Season with black pepper and red pepper flakes if using.
07 -
Serve immediately, topped with grated Parmesan if desired.
# Additional Notes:
01 -
For a golden crust, pan-fry boiled gnocchi in butter before adding to tomatoes.
02 -
Add spinach or arugula for extra greens.
03 -
Substitute burrata for mozzarella for a richer version.