Pan-fried Gnocchi With Cherry Tomato Sauce (30-Minute Meal)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 to 3
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Calories
799 kcal
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Course
Main Course
Pan-fried Gnocchi With Cherry Tomato Sauce (30-Minute Meal)
Description
This recipe features gnocchi cooked to golden, crispy edges in olive oil before being tossed with a chunky cherry tomato sauce. The sauce is prepared by simmering halved cherry tomatoes with garlic until they soften and break down, then enriched with balsamic vinegar and honey to balance acidity and sweetness. Fresh or dried basil adds aromatic depth.
The gnocchi’s texture is key, achieved by pan-frying in olive oil until sizzling and crisp on all sides, providing pleasant chewiness inside. Tossing the gnocchi through the sauce heats everything through and ensures the flavors meld. Crumbled feta or parmesan cheese garnishes the dish, adding umami richness and slight saltiness.
Quick to prepare, this dish suits a weekday dinner and can be made with packaged gnocchi or homemade. The sauce can be made ahead and refrigerated or frozen, making it versatile. Stirring in a splash of water adjusts sauce consistency for coating the gnocchi without turning soupy.
Options include reducing garlic if desired, or air frying the gnocchi as an alternative crisping method. For homemade gnocchi, basic potato, flour, egg, and salt components can be prepared from scratch with instructions noted below the recipe.
Ingredients
- 4 tablespoons olive oil (2 for the sauce, 2 for pan frying)
- 3 cups cherry tomato or other small tomatoes (17 ounces (US) or 2 x 250 gram containers - this amount doesn't have to be exact!) Alternatively, use 2 x 14oz/400 grams cans of cherry tomatoes
- 4 cloves garlic crushed or thinly sliced
- 17 ounces gnocchi (packaged is great for a super quick and easy meal, but if you'd like to make your own easy gnocchi, see recipe in notes section below)
- ½ tablespoon balsamic vinegar
- 1 tablespoon honey or a teaspoon of sugar
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 bunch basil Reserve a little for scattering over the finished dish.) Or use a tablespoon of dried basil, fresh
To serve
- 2 ounces feta cheese (crumbled) or goat cheese, or grated parmesan cheese
Instructions
- Heat up around 2 tablespoons of olive oil in a large saucepan.
- Add the cherry tomatoes and garlic. Let cook on high for a few minutes, then turn down the heat to medium. Add around ¼ cup (or 60ml) of water. Cook until the tomatoes break down into a chunky sauce (around 20 minutes). Shake the pan from time to time.
- While the sauce is cooking, heat up the remaining 2 tablespoons olive oil on a medium high heat in a large skillet. When the end of a piece of gnocchi sizzles when dipped in, add the gnocchi to the pan in one single layer. Cook for around 10 minutes, shaking the pan every now and again, until golden and crispy on all sides.
- Take the gnocchi off the heat. Stir the balsamic vinegar, honey, and salt and pepper into the sauce. Stir in most of the basil. Add a splash or two more water to loosen up the sauce if necessary.
- Quickly toss the sauce through the gnocchi in the pan. Serve immediately. Garnish with the reserved fresh basil and crumbled/grated cheese if you like.
Notes
- Store-bought gnocchi is convenient and keeps well; homemade gnocchi adds a fresh touch.
- The cherry tomato sauce can be refrigerated for up to 4 days or frozen for 3 months.
- Add extra water when using fresh tomatoes to loosen the sauce to a chunky but pourable consistency.
- Adjust garlic quantity to taste for milder flavor.
- You can air fry gnocchi instead of pan frying for a similar crispy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 107g | 36% |
| Protein | 16g | 32% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 25mg | 8% |
| Sodium | 1749mg | 73% |
| Potassium | 554mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 54mg | 60% |
| Calcium | 234mg | 23% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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