gnocchi_with_balsamic_tomato_and_onion
Gnocchi with Balsamic Tomato and Onion
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.
gnocchi_with_balsamic_tomato_and_onion.txt · Last modified: by court