Description
Crispy pan-fried gnocchi with zucchini, cherry tomatoes, basil, and pecorino cheese—all cooked in one pan in just 20 minutes. Golden on the outside, tender inside, and easily vegan- or gluten-free-adaptable.
Ingredients
Units
Scale
- 1 pound gnocchi, uncooked
- 2 tablespoons olive oil, divided
- 1 tablespoon butter, divided
- 1 shallot, minced
- 4 garlic cloves, minced
- 2 cups zucchini, sliced
- 1 cup cherry tomatoes, halved or whole
- 1/4 teaspoon pepper flakes or Aleppo flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon red wine vinegar
- 1/2 cup pecorino cheese or parmesan cheese, grated
- 1/2 cup fresh basil, torn
Instructions
- Pan-sear gnocchi. Pan-sear the gnocchi in a little of the olive oil and butter (add as needed) over medium-high heat until golden and crisp. Work in batches, then set aside.
- Cook aromatics. Add shallots, garlic, and more red pepper flakes with oil as needed; stir for 2 minutes over medium heat.
- Add veggies. Add zucchini, tomatoes, black pepper, and salt, stirring until lightly softened, about 6-8 minutes over medium heat.
- Combine and adjust flavor. Add the gnocchi back to the skillet with the veggies. Drizzle with red wine vinegar, then toss with grated cheese and fresh basil. Taste and adjust seasoning, add more vinegar, olive oil or salt if needed.
Notes
The gnocchi cooks through as it sears and sautés, so there’s no need to boil it first.
Store leftovers in a sealed container in the fridge for 4 days. To reheat, give a quick saute on the stove.
Try our homemade gnocchi to make this dish extra special, or use store-bought gnocchi to keep it easy.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 317
- Sugar: 1.3 g
- Sodium: 640.5 mg
- Fat: 11.4 g
- Saturated Fat: 3.7 g
- Carbohydrates: 47.3 g
- Fiber: 0.8 g
- Protein: 7.7 g
- Cholesterol: 11.2 mg
