5 from 15 votes
Summer Gnocchi with Burst Cherry Tomato Sauce
This Summer Gnocchi features pan-cooked gnocchi tossed in a sauce made from burst cherry tomatoes, garlic, butter, and a touch of crushed red pepper. Fresh basil and mozzarella balls are added for softness and herbal freshness. The sauce’s combination of sweet, slightly spicy tomatoes and creamy cheese complement the tender gnocchi for a satisfying warm dish.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
4
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 2 pints cherry tomatoes mixed
- crushed red pepper flakes pinch, to taste
- 2 garlic cloves sliced thinly
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 1 lb gnocchi Reserve some of the cooking water, cooked per package instructions
- 3 tbsp basil fresh, chopped
- mozzarella small balls, halved, handful
- Parmesan Cheese freshly grated for serving
Instructions
- Heat the butter and olive oil in a large cast iron skillet over medium heat.
- Add the cherry tomatoes, sliced garlic, and a pinch of crushed red pepper flakes. Cook, stirring occasionally, until most of the tomatoes have burst, about 10-12 minutes, or less, depending on the size of the tomatoes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste. Side Note: I removed some of the tomato skin from a few of the larger tomatoes after they burst, but that's optional.
- While the gnocchi is cooking cook the gnocchi in salted boiling water, per package instructions. Drain the gnocchi, reserving 1/4 cup of the cooking water.
- Add the drained gnocchi, fresh basil and mozzarella balls to the sauce then toss to coat evenly. Add some reserved cooking water, if needed. Top with some freshly cracked black pepper, to taste.
- Serve immediately with freshly grated parmesan on the side. Enjoy.
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