Description
Summer Skillet Gnocchi with Burst Cherry Tomato Sauce comes together in minutes and is a tried and true weeknight recipe!
Ingredients
Scale
- 3 pints cherry tomatoes
- 3 Tbsp. olive oil
- 2 – 3 plump garlic cloves, chopped (I used 3)
- Salt and freshly ground black pepper to taste
- 1/2 cup fresh basil plus more, divided
- pinch of red pepper flakes
- 1 pound shelf stable gnocchi, cooked according to package directions
- 1 cup mozzarella pearls (small bocconcini)
Instructions
- In a 12-inch cast-iron skillet, heat olive oil over medium heat. Add the garlic; cook until softened. Next, add the cherry tomatoes in one layer.
- Season with salt and pepper.
- Cook for 5 to 7 minutes, tossing occasionally, until tomatoes begin to lose their round shape.
- In the meantime prepare gnocchi according to package directions.
- Add gnocchi, cook until heated through.
- Stir in most of the fresh basil and a pinch of red pepper flakes.
- Add mozzarella, stir until it just begins to melt.
- Garnish with remaining basil.
- Enjoy!
