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Crispy gnocchi with cherry tomato sauce on a platter with a serving spoon. Next to this is a small bowl of basil ribbons and a stack of 2 plates.
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Crispy Gnocchi with Cherry Tomato Sauce

No boiling here! Upgrade store-bought gnocchi by searing them in a skillet, then tossing with jammy cherry tomato-red pepper sauce and fresh basil in this easy one-pan dinner recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 4
Author: Kelly Vaughan

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

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.
  • 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.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • To Use Fresh Potato Gnocchi: Make sure they brown well on one side before turning them as they’re likely to be softer and more fragile than store-bought gnocchi!

Nutrition

Calories: 414.4kcal | Carbohydrates: 60.3g | Protein: 12g | Fat: 15.1g | Saturated Fat: 4.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8.6g | Cholesterol: 8.5mg | Sodium: 1467.5mg | Potassium: 378.3mg | Fiber: 5.1g | Sugar: 4.2g | Vitamin A: 975.7IU | Vitamin C: 46.3mg | Calcium: 218mg | Iron: 6.5mg

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