Skillet Gnocchi with Fresh Cherry Tomato Sauce


Despite an unusual amount of rain this summer our cherry tomato plant has been doing great but recently a squirrel has been stealing our low hanging tomatoes so it was time to harvest. Of course, once we picked all of the tomatoes we also ended up with some in our CSA. A mix of both went into tomorrow's recipe and the rest went into this delightful gnocchi with a fresh cherry tomato sauce. This recipe was incredibly easy to make and also allowed us to use some basil from our garden. You can use regular sized gnocchi but the minis with the mozzarella pearls made for a pretty complement to the fresh cherry tomatoes.

Recipe from Ciao Chow Bambina.



Ingredients: 
-3 pints cherry tomatoes
-1 tablespoon olive oil
-3 cloves garlic, minced
-Salt and pepper, to taste
-Red pepper flakes, to taste
-1/2 cup fresh basil, chopped
-1 pound mini gnocchi, cooked according to package directions
-1 cup mozzarella pearls

In a large skillet heat the olive oil over medium heat. Add the garlic and cook for 2-3 minutes. Next, add the cherry tomatoes in a single layer. Cover the skillet and cook for 5 to 7 minutes or until the tomatoes begin to lose their shape. Season with salt, pepper, and red pepper flakes. Stir in the basil and add the cooked mini gnocchi. Remove from the heat and add the mozzarella pearls and serve with additional fresh basil. 

  

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