MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Gnocchi With Burst Tomatoes & Mozzarella
Categories: Pasta, Vegetables, Cheese, Chilies
Yield: 4 Servings
2 tb Extra-virgin olive oil; more
- as needed
24 oz Shelf-stable or refrigerated
- potato gnocchi (2 pkg)
1/4 c Unsalted butter
4 cl Garlic; thin sliced
1/4 ts Red-pepper flakes; more for
- serving
Salt & black pepper
2 pt Small tomatoes
1/4 c Thin sliced or torn basil
- leaves; (optional),
- more for serving
8 oz Fresh mozzarella; in 1/2"
- pieces
Heat the broiler with a rack about 6" from the heat source. In a
large (12") skillet over medium-high, heat enough olive oil to
lightly coat the bottom of the pan (about 1 tb). Add half the
gnocchi to the pan, breaking up any that are stuck together. Cover
with a lid or baking sheet and cook, undisturbed, until golden
brown on one side, 2 to 4 minutes. Transfer to a medium bowl.
Repeat with the remaining gnocchi and olive oil.
Add the butter to the skillet and cook over medium-high, stirring
often, until golden-brown and toasty, 1 to 2 minutes. Add the
garlic, red-pepper flakes, 1-1/2 ts salt and a few grinds of
pepper, reducing the heat slightly if necessary to avoid scorching.
Add the tomatoes and 3 tb water and cook, shaking the pan
occasionally, until the tomatoes have softened and the liquid has
slightly thickened, 4 to 6 minutes. Smash the tomatoes as they
burst to help them along.
Add the seared gnocchi and 1/4 cup basil (if using), stir to coat,
then shake into an even layer. Top with the mozzarella and drizzle
lightly with olive oil. Broil until the cheese is melted and
browned in spots, 2 to 4 minutes. Top with more basil, red-pepper
flakes and black pepper as desired.
Recipe by Ali Slagle
RECIPE FROM:
https://cooking.nytimes.com
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