Pairs well with 2017 Estate Sangiovese
- Yield
- 4 Servings
- Prep Time
- 1/2 hour
- Cook Time
- 1/2 hour
- Total Time
- 1 hour
Ingredients
- 2 tbsp olive oil
- 2 (12-18 oz) packages shelf stable or fresh potato gnocchi
- ½ stick unsalted butter (¼ cup)
- ¼ tsp red-pepper flakes
- Salt and pepper
- 2 pints cherry, Sungold, or grape tomatoes
- ¼ cup thinly sliced basil leaves
- 8 oz fresh mozzarella, cut into ½ inch pieces
Preparation
- Heat the broiler with a rack about 6 inches from heat source. In a large, oven proof skillet, heat about 1 ½ tbsp olive oil over medium high heat and add half the gnocchi to the pan, keeping them from sticking together. Cover with a lid and cook for about 2-4 minutes, until golden brown on one side. Transfer to a medium bowl and repeat cooking process with the rest of the gnocchi and more olive oil. Transfer this batch to bowl.
- Now add butter to the skillet and cook over medium high heat about 1-2 minutes until golden brown, stirring often. Add the garlic, red pepper flakes, 1 ½ tsp salt and few grinds of pepper, reducing the heat a little to avoid burning. Add the tomatoes and 3 tbsp water, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4-6 minutes. Smash the tomatoes as they burst to help them along.
- Add the seared gnocchi to the pan and the basil, stir to coat, then shake into an even layer. Top with mozzarella and drizzle with a little olive oil. Broil until the cheese is melted and browned in spots, about 2-4 minutes – watch for burning. Top with more basil, if desired, and more red pepper flakes and pepper grinds. Delicioso one pan dinner served with Sangiovese! Serves 4.