Description
A quick and flavorful 30-minute meal featuring pan-fried gnocchi tossed in a fresh cherry tomato sauce infused with garlic, balsamic vinegar, and fresh basil, finished with crumbled feta or your favorite cheese.
Ingredients
For the Cherry Tomato Sauce
- 2 tablespoons olive oil
- 3 cups cherry tomatoes
- 4 cloves garlic (crushed or thinly sliced)
- ½ tablespoon balsamic vinegar
- 1 tablespoon honey (or 1 teaspoon sugar)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 bunch fresh basil (reserve a little for garnish) or 1 tablespoon dried basil
For the Gnocchi
- 2 tablespoons olive oil
- 17 ounces gnocchi
- 2 ounces feta cheese (crumbled) or goat cheese or grated parmesan cheese
Instructions
- Prepare the Cherry Tomato Sauce: Heat 2 tablespoons of olive oil in a large saucepan over high heat. Add the cherry tomatoes and garlic, cooking for a few minutes until the tomatoes begin to release their juices.
- Simmer the Sauce: Reduce the heat to medium and add about ¼ cup (60ml) of water. Cook the mixture, shaking the pan occasionally, until the tomatoes break down into a chunky sauce, about 20 minutes.
- Pan-Fry the Gnocchi: While the sauce simmers, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Test the oil by dipping one gnocchi piece to see if it sizzles. Add the gnocchi in a single layer and cook for approximately 10 minutes, shaking the pan occasionally, until the gnocchi are golden and crispy on all sides.
- Finish the Sauce: Remove the gnocchi from heat. Stir balsamic vinegar, honey, salt, and pepper into the tomato sauce, then add most of the fresh basil. Add a splash or two of water if the sauce needs loosening.
- Toss Gnocchi and Sauce: Quickly toss the sauce through the pan-fried gnocchi. Serve immediately garnished with reserved fresh basil and crumbled or grated cheese to taste.
Notes
- You can substitute honey with sugar if preferred.
- If fresh basil isn’t available, dried basil works well too.
- Adjust salt and pepper to taste as you finish the sauce.
- For a richer flavor, try using goat cheese or parmesan instead of feta.
- The water added during sauce cooking helps break down the tomatoes without drying out the pan.
