Crispy Gnocchi
Ingredients
- 3 TBSP extra-virgin olive oil, divided
- 1 lb gnocchi, preferably whole-wheat
- 2 C sliced leek (about 1 large)
- 1 pint cherry tomatoes, halved
- ½ TBSP chopped fresh rosemary
- 1 large clove garlic, minced
- ¼ C dry white wine
- 2 TBSP butter
- ¼ C grated Parmesan cheese
- ¼ tsp ground pepper
Directions
- Heat 2 tablespoons oil in a 12 inch cast iron skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil and leek to the pan. Cook, stirring frequently, until tender-crisp, about 2 minutes.
- Add tomatoes and cook until starting to soften, about 2 minutes.
- Add rosemary and garlic; cook, stirring, until fragrant, about 1 minute.
- Add wine and butter and cook until the butter melts, about 1 minute.
- Return the gnocchi to the pan and cook, stirring occasionally, until hot, 1 to 2 minutes more.
- Serve the gnocchi and vegetables topped with Parmesan and pepper if desired.
Tips
- To make Crispy Gnocchi with Tomatoes, Leeks & Shrimp: After Step 1, add 1 Tbsp. oil to the pan and cook 1 lb. peeled and deveined raw shrimp until pink, about 2 minutes. Transfer to the plate with the gnocchi and continue with Step 2.
- To make Crispy Gnocchi with Tomatoes, Leeks & Pesto: Use 1/4 cup pesto instead of butter in Step 2.