I never cooked with gnocchi until Pinterest came along and taught me how to use it. Im sure it's even better if you make it from scratch, but we know I'm all about fast weeknight meals, so I always use the boxed kind. When I started seeing ideas pop up to "brown" the gnocchi instead of boiling it the traditional way, I was intrigued. This was my first experiment with it and we LOVED it. I used this recipe I found on Pinterest as a base, then tried to healthy it up a little bit and added a few things. It was delicious and filling.
- 16 ounces cherry tomatoes (2 pints), halved
- 1 cup packed fresh basil leaves, chopped (plus extra basil for garnish)
- 1 tablespoon olive oil
- 4 cloves of fresh garlic, thinly sliced
- salt and pepper to taste
- 1 tablespoon butter
- 1 lb. gnocchi
- 1 12 or 16-oz tub marinated baby mozzarella, drained (but reserve one tablespoon of the marinated oil)
- fresh basil, to garnish
- shaved parmesan (about a tablespoon for each serving)
- (heads up you need 2 non stick skillets for this)
- Heat one tablespoon of olive oil in a skillet. When the oil is hot, add the garlic and sauté until it starts to brown, about 1 minute. Add the halved tomatoes and cook for 2 minutes.
- Add basil, and salt and pepper.
- Heat until its bubbly, then turn the heat all the way down to low and let simmer.
- In another skillet, heat butter and the oil reserved from your marinated mozzarella. When the butter is melted and the oil is hot, add all the gnocchi. Stir with a wooden spoon to cover them with oil, then spread them out evenly in one layer. Season with salt and pepper. Let brown for 5 minutes and don't stir. You want the gnocchi to caramelize. After Use a wooden spoon or spatula to flip each gnocchi to brown the other side. Cook for another 3-5 minutes until browned. Remove from heat.
- Turn off the burner with the tomatoes. Add the drained mozzarella balls and stir. You want to heat up the mozzarella without melting completely.
- Add gnocchi to the pan with the tomatoes.
- Serve with chopped basil and grated Parmesan on top.
**Makes 4 servings.
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