Crispy Gnocchi with Cherry Tomato Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 tablespoons extra virgin olive oil (divided)

20 ounces shelf-stable or refrigerated potato gnocchi, (2, 10-ounce packages)

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)

Directions

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.

Combine and serve. Reduce the heat to low. Add the crispy gnocchi, basil, and Parmigiano-Reggiano and toss to combine. Taste and season with more salt and pepper, if necessary. Serve immediately, topped with more basil and Parmigiano-Reggiano.

Nutrition

• Calories: 414.4 kcal
• Total Fat: 15.1 g
• Saturated Fat: 4.1 g
• Unsaturated Fat: 9.9 g
• Cholesterol: 8.5 mg
• Sodium: 1467.5 mg
• Total Carbohydrate: 60.3 g
• Dietary Fiber: 5.1 g
• Total Sugars: 4.2 g
• Protein: 12 g