Happy Sunday! Another summer quick dinner idea brought to you by this bowl of hearty BLISTERED TOMATO PAN-FRIED GNOCCHI with Fresh Basil and Chili Oil! 🌶🍝🍃 it’s peak tomato season and this rich— yet light simple sauce is the star of the show. Grab the recipe deets below and give this one a try 👇🏻👇🏻#vegetarianfood #pastalove #tomatolove #f52community Ingredients 2 Tbsp of olive oil 2 Tbsp of butter or garlic ghee 2 packages of refrigerated (good-quality) gnocchi or shelf-stable one (14 or 18 oz each) ~3-4 garlic cloves finely minced 4 cups of cherry tomatoes 1 Tbsp of honey or hot honey 2 Tbsp fresh basil or thyme 2 Tbsp grated parmigiano (the aging process makes it super easy to digest!🙌🏼) red pepper flakes, to taste sea salt and pepper, to taste Want to make it creamier/thicker? ⭐️ Add ~2 Tbsp of heavy cream ⭐️ Dairy-free? I’ve tried amazing oat milk creamers for cooking— and they’re far more neutral in taste than coconut milk.😉 Instructions Warm up olive oil in a skillet (medium heat) and add gnocchi. Make sure they are separated and not stacked; you may need to do it in 2 batches. Brown/sear for ~3 mins on each side and cover with a lid to create nice steam- this will help them cook faster and soften inside, too. Remove gnocchi and set aside. To the same pan; add your butter or ghee & garlic and stir for ~2 mins. Add cherry tomatoes and allow them to blister & release those juices, I like to muddle them with a wooden spoon to make it quicker. Add your honey, red pepper flakes, and sea salt + pepper, as needed. Bring gnocchi back to the pan and stir. Top with fresh parm or pecorino and fresh basil right before serving! You could also top with mozzarella, fontina gruyere, or any other cheese you like. If you go with a softer cheese, place the skillet in the oven on broil for 2-3 mins so it melts completely. ENJOY! Hope you're having a great day, friends!👋🏻✨xx
