Ingredients:

• 6 tbsp olive oil
• 24 oz shelf-stable/refrigerated gnocchi
• 1-2 lbs cherry tomatoes, some whole, some halved
• 1/2 red onion, thinly sliced
• 15 oz can cannellini beans, drained
• 1 tbsp balsamic vinegar
• salt and pepper
• generous handful of basil, chopped
• serve with: grated parmesan and/or balls of fresh mozzarella

Directions:

Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium to med-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8-10 minutes, tossing every 2 min so they get golden and crispy all over.

Meanwhile, slice a portion of the cherry tomatoes in half and add to the bowl with the beans, balsamic vinegar, and up to 1 tsp salt (and optional pepper). Gently toss.

When the gnocchi are golden and crispy, add them, along with 4 tablespoons of olive oil and the handful of basil. Toss and taste, adding more salt or pepper as needed.

Serve with parmesan and/or fresh mozzarella on the side.

from: https://cooking.nytimes.com/recipes/1023260-crispy-gnocchi-with-tomato-and-red-onion?q=crispy%20gnocchi%20with%20tomato