Seared Gnocchi With Garlic, Tomato & Mozzarella

Ingredients

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 yellow onion (medium, finely chopped)
• 5.5 garlic cloves (minced)
• 3 ripe tomatoes (large, cut into halves)
• 0.5 tsp Italian seasoning
• 1 tsp garlic powder
• 0.5 tsp paprika powder
• 0.25 tsp red pepper flakes (optional)
• salt and black pepper (to taste)
• 0.75 cup heavy cream
• 0.75 cup Parmesan cheese (freshly grated)
• 1 cup mozzarella cheese (shredded)
• fresh basil or parsley (chopped, for garnish)

Steps

1. 1

   Heat the olive oil and butter in a large skillet over medium-high heat.

2. 2

   Add the potato gnocchi to the skillet in a single layer. Sear until golden brown and crispy on the outside, then remove from the pan and set aside.

3. 3

   In the same skillet, add the finely chopped onion and sauté until translucent.

4. 4

   Stir in the minced garlic and cook for about 1 minute until fragrant.

5. 5

   Add the halved tomatoes to the skillet along with the Italian seasoning, garlic powder, paprika, red pepper flakes (if using), salt, and black pepper. Cook until the tomatoes soften and begin to break down into a sauce.

6. 6

   Pour in the heavy cream and stir to combine. Bring to a gentle simmer.

7. 7

   Stir in the grated Parmesan cheese until melted and the sauce has thickened slightly.

8. 8

   Return the seared gnocchi to the skillet and toss to coat thoroughly in the sauce.

9. 9

   Top the mixture with the shredded mozzarella cheese. Cover the pan for a minute or two until the cheese is melted and bubbly.

10. 10

    Garnish with chopped fresh basil or parsley and serve immediately.

Notes

The source provides a complete ingredient list but the method is inferred from the dish description and standard preparation for pan-seared gnocchi in cream sauce. Ensure the gnocchi is seared well for the best texture contrast.

Nutrition per serving

• main
• dinner
• vegetarian
• pasta
• gnocchi
• pan-seared
• creamy
• comfort food