Seared Gnocchi With Garlic, Tomato & Mozzarella

If you love pasta, wait until you try crispy pan-seared gnocchi in a creamy garlic tomato sauce. It might become your new favorite dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions * Heat 2 tbsp olive oil in a large skillet over medium heat. * Add the gnocchi in a single layer. * Cook for 6–8 minutes, stirring occasionally, until golden brown and crispy on the outside. * Transfer to a plate and set aside. * In the same skillet, melt the butter. * Add the chopped onion and cook for 5–7 minutes until softened and lightly golden. * Stir in the minced garlic and cook for 30 seconds until fragrant. * Add the halved tomatoes to the skillet, cut-side down. * Cover with a lid and cook for 5–8 minutes, or until the tomatoes are very soft and the skins begin to loosen and peel away easily. * Remove and discard any large pieces of tomato skin. * Using the back of a spoon or potato masher, gently crush the tomatoes directly in the skillet to create a rustic sauce. * Stir in the Italian seasoning, garlic powder, paprika, red pepper flakes (if using), salt, and black pepper. * Cook for another 3–5 minutes, stirring occasionally, until the sauce thickens slightly. * Pour in the heavy cream and stir well. * Bring to a gentle simmer. * Add the Parmesan cheese and stir until melted and creamy. * Return the crispy gnocchi to the skillet. * Toss gently to coat in the creamy tomato sauce. * Simmer for 1–2 minutes. * Sprinkle the mozzarella cheese over the top. * Cover with a lid for 2–3 minutes until melted and gooey. * Garnish with fresh basil or parsley. * Finish with extra Parmesan cheese and freshly cracked black pepper.