Written for one request, published for everyone
Crispy Pan-Fried Gnocchi with Blistered Tomatoes and Basil
Gnocchi fried straight from the packet until golden, tossed with garlic, burst cherry tomatoes and basil.
- Total
- 15 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 560 kcal
- Protein
- 15 g
- Fat
- 20 g
- Carbs
- 78 g
Method
Step 1 of 7
Halve the cherry tomatoes.
Cherry tomatoes
Step 2 of 7
Thinly slice the garlic.
Garlic
Step 3 of 7
Heat the olive oil in a large frying pan over medium-high heat.
Olive oil
Step 4 of 7
Add the gnocchi in one layer and fry for 7 minutes, turning once, until golden and crisp.
Potato gnocchi
Step 5 of 7
Add the garlic and tomatoes and cook 3 minutes until the skins blister and the juices run.
- Garlic
- Cherry tomatoes
What ‘ready’ looks like Step 6 of 7
Tear in the basil, season with salt and pepper and toss through.
Fresh basil
Salt
Black pepper
Step 7 of 7
Grate the parmesan over the top and serve straight from the pan.
Parmesan
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.