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Per serving
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- 1
Crisp the gnocchi
Heat the olive oil in a large skillet over medium. Add the gnocchi straight from the package in a single layer (no need to boil first). Cook 4-5 minutes per side until golden and crisp. Don't crowd the pan or stir too often - you want color on them.
- 2
Burst the tomatoes
Add the butter and cherry tomatoes. Saute 4-5 minutes, until the tomatoes slump and start to burst. Stir in 2 cloves minced garlic, a pinch of salt, and plenty of black pepper; cook 2 minutes more until fragrant.
- 3
Wilt and finish
Add the baby spinach and toss until just wilted, about 1 minute. Pull off the heat, shower with grated parmesan and torn fresh basil, and serve hot.
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Crispy Gnocchi with Burst Tomatoes and Spinach
Created by: 30MinuteMeals
Ingredients
- 2 tbsp olive oil
- 16 oz potato gnocchi
- 2 tbsp butter
- 2 cup cherry tomatoes
- 2 garlic
- 3 cup baby spinach
- parmesan cheese
- fresh basil
- salt and pepper
Instructions
- Crisp the gnocchiHeat the olive oil in a large skillet over medium. Add the gnocchi straight from the package in a single layer (no need to boil first). Cook 4-5 minutes per side until golden and crisp. Don't crowd the pan or stir too often - you want color on them.
- Burst the tomatoesAdd the butter and cherry tomatoes. Saute 4-5 minutes, until the tomatoes slump and start to burst. Stir in 2 cloves minced garlic, a pinch of salt, and plenty of black pepper; cook 2 minutes more until fragrant.
- Wilt and finishAdd the baby spinach and toss until just wilted, about 1 minute. Pull off the heat, shower with grated parmesan and torn fresh basil, and serve hot.