Oh, delicious choice! Here’s a simple, fresh recipe for Potato Gnocchi with Mozzarella & Tomatoes — a comforting Italian dish with pillowy gnocchi, melty mozzarella, and juicy tomatoes.
🍽️🧀 Potato Gnocchi with Mozzarella & Tomatoes
🕒 Prep Time: 15 minutes (if using store-bought gnocchi)
🕒 Cook Time: 15 minutes
🍽️ Serves: 4
🧂 Ingredients
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1 lb potato gnocchi (store-bought or homemade)
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2 tbsp olive oil
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2 cloves garlic, minced
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2 cups cherry or grape tomatoes, halved
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1 cup fresh mozzarella, torn or cubed
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1/4 cup fresh basil leaves, chopped
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Salt and pepper, to taste
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Grated Parmesan cheese, for serving (optional)
🔥 Instructions
1. Cook gnocchi:
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Bring a large pot of salted water to a boil.
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Add gnocchi and cook until they float to the surface (about 2-3 minutes).
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Drain and set aside.
2. Prepare sauce:
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In a large skillet, heat olive oil over medium heat.
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Add garlic and sauté for 1 minute until fragrant.
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Add tomatoes, season with salt and pepper, and cook for about 5 minutes until tomatoes soften and release juices.
3. Combine:
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Add cooked gnocchi to the skillet with tomatoes. Toss gently to coat.
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Remove from heat and fold in fresh mozzarella and basil.
4. Serve:
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Plate the gnocchi and tomatoes, sprinkle with extra basil and Parmesan if desired.
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Serve warm and enjoy!
💡 Tips & Variations
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Add a pinch of red pepper flakes for a little heat.
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Use fresh cherry tomatoes in summer for the best flavor.
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Toss in some sautéed spinach or arugula for greens.
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Swap mozzarella for burrata for an extra creamy touch.