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5.0 from 18 votes

Caramelized Gnocchi with Tomatoes and Mozzarella

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.

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. Begin by chopping the tomatoes in half. (You will need about 1 1/2 boxes of tomatoes. No need to measure, just eyeball it.)
  2. Clean and de-stem the basil, then chop roughly.
  3. 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.
  4. Add most of the basil, reserving a few tablespoons to garnish with.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.