Description
This Crispy Gnocchi with Cherry Tomato Sauce recipe transforms store-bought potato gnocchi into a golden, crispy delight. The gnocchi is pan-seared until perfectly browned, then tossed with a vibrant sauce of jammy cherry tomatoes, roasted red peppers, sautéed red onion, garlic, and fresh basil. Finished with a sprinkle of Parmigiano-Reggiano and lemon zest, this one-pan dish delivers a delightful balance of textures and bold Mediterranean flavors in just 30 minutes.
Ingredients
Scale
Gnocchi
- 3 tablespoons extra virgin olive oil (divided)
- 20 ounces shelf-stable or refrigerated potato gnocchi (2 (10-ounce) packages)
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 set over medium heat, heat 1 tablespoon of olive oil for about 30 seconds or until shimmering. Working with one package at a time, add the gnocchi in a single layer and cook, undisturbed, until golden brown on one side, about 2 minutes. Flip and continue to cook until evenly golden brown, about 2 minutes more. Transfer to a plate and set aside. Repeat with the remaining package of gnocchi, adding a second tablespoon of olive oil to the pan.
- Sauté the vegetables: Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the cherry tomatoes, roasted red peppers, onion, garlic, lemon zest, salt, black pepper, and red pepper flakes. Cook for 7 to 9 minutes, stirring occasionally, until the tomatoes begin to burst and onions have softened, forming a saucy mixture.
- Combine and serve: Reduce the heat to low. Add the crispy gnocchi back into the skillet along with the sliced basil and grated Parmigiano-Reggiano. Toss everything to combine evenly and warm through. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with more fresh basil leaves and Parmigiano-Reggiano.
Notes
- No boiling required—this recipe upgrades store-bought gnocchi by pan-searing for a crisp texture.
- The cherry tomato-red pepper sauce creates a fresh, vibrant flavor that complements the crispy gnocchi.
- Use fresh basil and Parmigiano-Reggiano to add aromatic and savory depth.
- For added heat, include crushed red pepper flakes to taste.
- This is an easy one-pan dish perfect for a quick weeknight dinner.
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
