Serves 1
Directions
- 1Heat olive oil in a large skillet over medium heat and add gnocchi in a single layer.
- 2Cook, stirring occasionally, until golden brown and crispy, then transfer to a plate and set aside.
- 3Melt butter in the same skillet and cook chopped onion until softened and lightly golden.
- 4Stir in minced garlic and cook until fragrant.
- 5Add halved tomatoes cut-side down, cover with a lid and cook until soft and skins peel away easily.
- 6Remove and discard large tomato skins, then crush remaining tomatoes with a spoon or masher to form a rustic sauce.
- 7Stir in Italian seasoning, garlic powder, paprika, red pepper flakes, salt, and black pepper, then cook until the sauce thickens slightly.
- 8Pour in heavy cream, stir well, and bring to a gentle simmer.
- 9Add Parmesan cheese and stir until melted and creamy.
- 10Return the crispy gnocchi to the skillet and toss gently to coat.
- 11Sprinkle mozzarella over the top, cover, and cook until melted and gooey.
- 12Garnish with fresh basil or parsley and finish with extra Parmesan cheese.
Ingredients
- 1 lb potato gnocchi
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 5–6 garlic clove, minced
- 3 large ripe tomato, cut into halves
- 1/2 tsp italian seasoning
- 1 tsp garlic powder
- 1/2 tsp paprika powder
- 1/4 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 3/4 cup heavy cream
- 3/4 cup parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- for garnish fresh basil or parsley, chopped (optional)
Equipment
skilletlidspoonpotato masher
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