Crispy Gnocchi With Burst Tomatoes and Mozzarella

 

Crispy Gnocchi with Burst Tomatoes and Mozzarella

Ingredients (Serves 2–3):

 

four hundred g potato gnocchi (keep-bought or selfmade)

2 hundred g cherry tomatoes

one hundred twenty five g mozzarella (small balls or torn into chunks)

2 tbsp olive oil

1 clove garlic, minced

Salt and pepper, to taste

1 tsp chili flakes (elective)

Fresh basil leaves, for garnish

Balsamic glaze (elective)

Instructions

1. Cook the gnocchi:

 Add gnocchi and cook dinner until they flow to the floor (2–three minutes). Drain and pat dry with paper towels—dry gnocchi fry better and get crispy.

2. Crisp the gnocchi:

Heat 2 tbsp olive oil in a non-stick or solid iron skillet over medium-excessive warmth. Add gnocchi in a unmarried layer and fry, turning occasionally, till golden and crispy on all sides (five–7 mins). Remove from the pan and set aside.

Three. Prepare the tomatoes:

In the same pan, add a touch oil if needed and sauté the minced garlic for 30 seconds until fragrant. Add cherry tomatoes, season with salt, pepper, and chili flakes. Cook for three–5 minutes, lightly urgent a few tomatoes with a spoon to burst them and release their juices.

Four. Combine gnocchi and tomatoes:

Return the crispy gnocchi to the pan and toss lightly with the burst tomatoes. Add mozzarella portions and let them melt slightly for 1–2 mins.

Five. Serve:

Transfer to a plate, garnish with fresh basil leaves, and drizzle with balsamic glaze if preferred. Serve without delay whilst warm and gooey.

Tips:

Drying gnocchi earlier than frying ensures most crispiness.

Avoid overcrowding the pan whilst frying; do it in batches if needed.

 Use a heavy skillet for even browning.

This dish is golden and crunchy outside, gentle interior, with juicy burst tomatoes and creamy mozzarella—a super comfort meal prepared in under 30 minutes.