Cherry Tomato Gnocchi

Fry Everything in butter.

Introduction

It’s one pan I guess.

Equipment

  • One non-stick pan.
  • Another if you’re in a rush.

Ingredients

  • Gnocchi, fresh, packeted, gluten-free, whichever. Just make sure it crisps up in butter.
  • Cherry tomatoes. Two varieties is best, get some rich red ones and some light sweet yellow-orange ones too.
  • Butter.
  • Italian hard cheese. Whichever. Finely grated.
  • Garlic. Crushed and diced.

Recipe

  1. Add an unhealthy amount of butter to the pan on low-mid heat, throw your gnocchi in there after it’s melted. Toss and coat the gnocchi, you can add more butter as you cook. Keep agitating the gnocchi until it’s got a good golden shell, some good brown crisp, and still has a soft potato inside. Once done set aside while you cook the sauce.
  2. After halving, throw the cherry tomatoes into the still now-unoccupied pan, reduce to medium heat. After these have just started to spurt their juice into the pan give good drizzle of olive oil over all the tomatoes, a good covering of salt, and a few crunches of black pepper.
  3. Give it a few more minutes to seep and reduce and get richer, then add a little bit of water, two or three cloves of smashed garlic, and the finely grated hard Italian cheese, stir and mix all this together and let cook for 5 more minutes.
  4. Mix the sauce and the gnocchi, serve immediately. A small grating of an aged cheddar isn’t a bad idea.