Quick Gnocchi with Burst Cherry Tomatoes and Mozzarella
"A delightful and speedy vegetarian dish featuring tender potato gnocchi tossed with sweet, burst cherry tomatoes, fragrant garlic, fresh basil, and creamy melted mozzarella. Perfect for a weeknight meal."
Ingredients
All Steps
- 1
Bring a large pot of salted water to a rolling boil. While the water heats, prepare your ingredients: thinly slice the garlic, halve the cherry tomatoes, and tear the fresh mozzarella into small, bite-sized pieces.
- 2
Add the gnocchi to the boiling water and cook according to package directions, typically 2-3 minutes, until they float to the surface. Drain them well.
- 3
While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 30 seconds until fragrant, being careful not to let it brown or burn.
- 4
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices. Season with salt and black pepper.
- 5
Add the drained gnocchi to the skillet with the tomatoes. Gently toss everything together to coat the gnocchi in the tomato sauce.
- 6
Remove the skillet from the heat. Stir in the torn fresh mozzarella and fresh basil leaves. Continue to stir gently until the mozzarella just begins to melt and become wonderfully stringy.
- 7
Serve immediately, garnished with a few extra fresh basil leaves if desired. Enjoy this simple yet satisfying dish!