Tomato Basil Gnocchi with Fresh Mozzarella

• 1 pound gnocchi
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• 8 ounces fresh mozzarella balls, halved
• 2 tablespoons olive oil
• 1 teaspoon sugar
• Salt and pepper to taste
• Optional: red pepper flakes for spice

Steps

1. 1 In a large skillet, heat olive oil over medium heat.
2. 2 Add garlic and sauté until fragrant, about 1 minute.
3. 3 Toss in cherry tomatoes and cook until softened, about 5 minutes.
4. 4 Stir in sugar, salt, and pepper.
5. 5 Add basil and Parmesan, and give it a good mix.
6. 6 Meanwhile, cook gnocchi according to package instructions, then add to the skillet.
7. 7 Gently fold the gnocchi into the sauce until well-coated.
8. 8 Top with fresh mozzarella halves and cook until cheese is melty.
9. 9 Serve immediately with additional basil and Parmesan if desired.

Equipment

• Large skillet
• Pot for boiling gnocchi

Variations

• Add sautéed spinach for extra greens
• Substitute fresh mozzarella with feta for a tangy twist

Substitutions

• If fresh basil isn't available, use 1 tablespoon dried basil.
• Use any potato gnocchi variety you prefer.

Pairings

• A glass of Pinot Noir complements the flavors nicely
• Crusty bread for soaking up every last drop of sauce

Nutrition

Tips

• For a richer sauce, add a splash of the gnocchi cooking water.
• If you like a kick, sprinkle some red pepper flakes before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Not ideal for freezing due to the fresh mozzarella, but gnocchi and sauce can be frozen separately for up to 1 month.

Serving Suggestions

• Pair with a crisp green salad
• Add grilled chicken for extra protein

FAQ