Pan-Fried Gnocchi with Burst Cherry Tomatoes and Fresh Mozzarella

• Potato Gnocchi

  1.1 lbs
• Cherry Tomatoes

  14.1 oz
• Fresh Mozzarella Pearls (Bocconcini)

  5.3 oz
• Olive Oil

  2 tbsp
• Garlic

  2 cloves
• Fresh Basil

  0.3 cup
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp

All Steps

1. 1

   Pat the gnocchi dry with a paper towel. This helps them crisp up better when pan-frying.

2. 2

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the gnocchi in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until golden brown and crispy on all sides. Remove the gnocchi from the skillet and set aside.

3. 3

   Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant.

4. 4

   Add the cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally and gently pressing some tomatoes with the back of a spoon, until they soften and burst, releasing their juices to form a light sauce.

5. 5

   Return the crispy gnocchi to the skillet with the tomatoes. Toss gently to combine. Stir in the fresh mozzarella pearls and most of the chopped basil, reserving some for garnish.

6. 6

   Season with salt and black pepper to taste. Cook for another 1-2 minutes until the mozzarella is slightly softened and warmed through. Serve immediately, garnished with the remaining fresh basil.