Caramelized Gnocchi with Tomatoes and Mozzarella

Name: Caramelized Gnocchi with Tomatoes and Mozzarella
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 16 ounces cherry tomatoes; 1 cup basil leaves; 2 tablespoons olive oil; 2 cloves garlic; 1/2 teaspoon sugar; salt and pepper to taste; 2 tablespoons butter; 3 tablespoons olive oil; 1 pound potato gnocchi; 12 ounces marinated baby mozzarella; basil; parmesan

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 Servings
Calories
670 kcal
Course
Main Course
Cuisine
Italian

Caramelized Gnocchi with Tomatoes and Mozzarella

Whitney Jenkins

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This dish, also known as Gnocchi alla Sorrentina, consists of fried gnocchi covered with an easy cherry tomato and mozzarella sauce with tons of fresh basil. 30 minutes, tops. Score.

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Ingredients

Servings

16 ounces cherry tomatoes buy 2 dry pints
1 cup basil leaves packed, fresh, chopped
2 tablespoons olive oil
2 cloves garlic fresh, thinly sliced
1/2 teaspoon sugar
salt and pepper to taste
2 tablespoons butter
3 tablespoons olive oil
1 pound potato gnocchi whole wheat or regular (or homemade, recipe here)
12 ounces marinated baby mozzarella 1 tub, drained*
basil fresh, to garnish
parmesan freshly grated, to serve (optional)

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Instructions

Begin by chopping the tomatoes in half. (You will need about 1 1/2 boxes of tomatoes. No need to measure, just eyeball it.)
Clean and de-stem the basil, then chop roughly.
Pour 2 tablespoons of olive oil into a medium saucepan and set to medium heat. Slice the garlic thinly. When the oil is hot, add the garlic and saute until it has started to brown lightly, about 1 minute. Add the halved tomatoes (and any juice) and cook for 2 minutes.
Add most of the basil, reserving a few tablespoons to garnish with.
Add the sugar and season to taste with salt and pepper. Bring the mixture to a boil, then turn the heat all the way down to low.
Meanwhile, in a large saucepan, add the butter and 3 tablespoons of olive oil and turn the heat to medium. 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 so they are in one layer. Season with salt and pepper. Set a timer for 5 minutes and do not stir. You want the gnocchi to caramelize and get nice and brown. After 5 or 6 minutes (whenever they have browned), use a wooden spoon or spatula to flip each gnocchi to brown the other side. Cook for another 3-5 minutes until browned, stirring again if necessary. 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 them too much--they should retain their shape. (If the tomatoes are too hot, wait).
You can either add the fried gnocchi to the pan with the tomatoes, or spoon the gnocchi onto each plate and top with tomatoes and mozzarella.
Serve with a chopped basil leaves and grated Parmesan. Eat this with a big salad and some crusty bread.

Notes

*Use the olive oil from the mozzarella balls to fry the garlic and the gnocchi! I always forget to do this!
Source: slightly changed from Divine Cusine

Nutrition Information

Show Details

Serving 1cup Calories 670kcal (34%) Carbohydrates 48g (16%) Protein 25g (50%) Fat 43g (66%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 82mg (27%) Potassium 337mg (10%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1621IU (32%) Vitamin C 27mg (30%) Calcium 480mg (48%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 670 kcal

% Daily Value*

Serving	1cup
Calories	670kcal	34%
Carbohydrates	48g	16%
Protein	25g	50%
Fat	43g	66%
Saturated Fat	18g	90%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	20g	100%
Trans Fat	1g	50%
Cholesterol	82mg	27%
Potassium	337mg	7%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	1621IU	32%
Vitamin C	27mg	30%
Calcium	480mg	48%
Iron	6mg	33%