Gnocchi with cherry tomatoes, basil, garlic, and Parmesan for a fast, flavorful Italian-style vegetarian main.
# Components:
→ Gnocchi
01 - 500 grams (1.1 lb) potato gnocchi (fresh or shelf-stable)
→ Vegetables
02 - 2 tablespoons extra-virgin olive oil
03 - 3 cloves garlic, thinly sliced
04 - 500 grams (about 3 cups) cherry tomatoes, halved
05 - 1 small red onion, thinly sliced (optional)
→ Herbs & Seasoning
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - 1 large handful fresh basil leaves, torn
→ Cheese
10 - 50 grams (1/2 cup) freshly grated Parmesan cheese, plus more for serving
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil.
02 - While water heats, warm olive oil in a large skillet over medium heat. Add sliced garlic and optional red onion, and sauté for 1-2 minutes until fragrant.
03 - Incorporate cherry tomatoes, kosher salt, black pepper, and optional red pepper flakes into the skillet. Cook, stirring periodically, for 5-7 minutes until tomatoes soften and begin to burst.
04 - As tomatoes cook, add gnocchi to the boiling water. Cook according to package directions, typically 2-3 minutes, until they float to the surface. Drain thoroughly using a colander.
05 - Introduce the drained gnocchi to the skillet with the cooked tomatoes. Gently toss to combine, allowing the gnocchi to absorb the flavors for an additional 2 minutes.
06 - Remove the skillet from the heat. Stir in the torn basil leaves and grated Parmesan cheese. Adjust seasoning as needed.
07 - Serve immediately, garnished with extra Parmesan cheese and fresh basil.
