Imported from the web

Seared Gnocchi with Garlic, Tomato and Mozzarella

Name: Seared Gnocchi with Garlic, Tomato and Mozzarella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb potato gnocchi; 2 tbsp olive oil (For searing the gnocchi); 2 tbsp unsalted butter; 1 yellow onion (Medium; finely chopped); 5 garlic (5–6 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 (To taste); black pepper (To taste; freshly cracked for finishing); 0.75 cup heavy cream; 0.75 cup Parmesan cheese (Freshly grated; reserve extra for finishing if desired); 1 cup mozzarella cheese (Shredded); fresh basil or parsley (Chopped, for garnish); Parmesan cheese (Extra for finishing, if desired)

Imported by Jordan Morrissey on SeeMeCook

Crispy pan-seared potato gnocchi are coated in a rustic creamy garlic-tomato sauce, then finished with Parmesan, gooey mozzarella, and fresh herbs.

4 servings50 minItalian

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Ingredients

1 lb potato gnocchi
2 tbsp olive oil (For searing the gnocchi)
2 tbsp unsalted butter
1 yellow onion (Medium; finely chopped)
5 garlic (5–6 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 (To taste)
black pepper (To taste; freshly cracked for finishing)
0.75 cup heavy cream
0.75 cup Parmesan cheese (Freshly grated; reserve extra for finishing if desired)
1 cup mozzarella cheese (Shredded)
fresh basil or parsley (Chopped, for garnish)
Parmesan cheese (Extra for finishing, if desired)

Steps

1
Heat the olive oil in a large skillet over medium heat.
2
Add the gnocchi in a single layer. Cook for 6–8 minutes, stirring occasionally, until golden brown and crispy on the outside.
3
Transfer the seared gnocchi to a plate and set it aside.
4
In the same skillet, melt the butter over medium heat.
5
Add the chopped onion and cook for 5–7 minutes, until softened and lightly golden.
6
Add the minced garlic and cook for 30 seconds, until fragrant.
7
Place the halved tomatoes in the skillet, cut-side down.
8
Cover the skillet and cook for 5–8 minutes, or until the tomatoes are very soft and their skins begin to loosen and peel away easily.
9
Remove and discard any large pieces of loosened tomato skin.
10
Using the back of a spoon or a potato masher, gently crush the tomatoes directly in the skillet to form a rustic sauce.
11
Stir in the Italian seasoning, garlic powder, paprika, red pepper flakes if using, salt, and black pepper.
12
Cook the sauce for another 3–5 minutes, stirring occasionally, until it thickens slightly.
13
Pour in the heavy cream and stir well to combine.
14
Bring the sauce to a gentle simmer.
15
Add the grated Parmesan and stir until it melts into the sauce and the mixture is creamy.
16
Return the crispy gnocchi to the skillet and toss gently to coat it in the creamy tomato sauce.
17
Simmer the gnocchi in the sauce for 1–2 minutes.
18
Sprinkle the shredded mozzarella over the top.
19
Cover the skillet and cook for 2–3 minutes, until the mozzarella is melted and gooey.
20
Garnish with chopped fresh basil or parsley. Finish with extra Parmesan cheese and freshly cracked black pepper, if desired.

Notes

The source does not specify exact amounts for the garnish or optional finishing Parmesan. Nutrition is listed per serving in the source as approximately 647 calories, 22 g protein, 48 g carbohydrates, 42 g fat, and 4 g fiber.