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Dinner · From Adam's kitchen

Basil Parmesan Gnocchi

Pillowy gnocchi in garlic butter with burst cherry tomatoes, basil, and parmesan. It is on the table in 15 minutes with store-bought gnocchi, or make your own for a fun date-night project.

  • Vegetarian
  • Weeknight
Serves
2
Skill
Easy
Prep
15 min
Cook
15 min
Total
30 min
Basil parmesan gnocchi with tomatoes, served beside roasted broccoli and seared scallops

Method

  1. Cook the gnocchi

    Bring a pot of salted water to a boil and cook the gnocchi according to the package, or use homemade potato gnocchi. Drain and set aside.

  2. Melt the butter (2 min)

    Melt the butter in a large sauté pan over medium heat.

  3. Cook the garlic (2-3 min)

    Add the garlic and stir often.

    Ready whenIt smells fragrant and just starts to turn light golden. Do not let it go brown, or it turns bitter.

  4. Cook the tomatoes (3-5 min)

    Add the halved cherry tomatoes.

    Ready whenThey are soft and starting to burst.

  5. Add the gnocchi (3-5 min)

    Add the cooked gnocchi and stir often so it does not stick.

    Ready whenThe gnocchi is hot and lightly golden in spots.

  6. Finish (1 min)

    Take the pan off the heat. Add the basil, parmesan, salt, pepper, and red pepper flakes, and stir until combined. Top each bowl with extra parmesan and a few basil leaves.

Make it cheffy

Crisp the gnocchi before it goes in the sauce

How

After boiling, pat the gnocchi dry. Cook it in a separate pan with 1 tbsp oil over medium-high heat, without stirring, for 3-4 minutes until the bottoms are golden. Then add it to the tomatoes.

Why

You get a crispy outside and a soft, pillowy inside.

Swaps

  • Add protein: stir in cooked shrimp or shredded rotisserie chicken at the end.
  • Gnocchi sticking to the pan? Add a splash of the pasta water or 1 tbsp more butter, and scrape gently.
  • Sauce looks greasy? Stir in 2-3 tbsp of hot pasta water to bring it together.

Make ahead & storage

Make ahead

Cook the gnocchi ahead and finish in the pan.

Storage

Keep in the fridge. Reheat in a skillet over medium heat with a splash of water.

Macros per serving

Estimate
Calories
about 800
Protein
about 17 g
Carbs
about 87 g
Fat
about 43 g

Per serving, based on 2 servings and a 1-lb pack of store-bought potato gnocchi. Brands vary, so check your package.

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