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Yarin Danieli

Spicy Garlic & Tomato Gnocchi

Pillowy gnocchi. A little heat. One happy pan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 17 oz Potato gnocchi
  • 2 cups Cherry tomatoes, halved
  • 2 tbsp Extra-virgin olive oil
  • 3 Garlic cloves, sliced
  • 0.5 tsp Red pepper flakes
  • 0.25 cup Parmigiano-Reggiano, finely grated
  • 6 Basil leaves
  • Fine sea salt & freshly ground black pepper to taste

Method
 

  1. Start the sauce. Warm the oil and garlic over medium-low heat for 2 minutes. Stir in the red pepper flakes, then the tomatoes and a pinch of salt.
  2. Let the tomatoes soften. Cook over medium heat for 10 minutes, pressing a few tomatoes with a spoon to release their juices.
  3. Cook the gnocchi. Cook the gnocchi in salted boiling water according to the package instructions. Transfer straight to the tomato pan, keeping a little cooking water.
  4. Toss and finish. Toss for a minute with a splash of cooking water. Take off the heat, fold in the Parmesan and basil, and taste for seasoning.

Notes

Start with less chili if you prefer; you can always finish your own bowl with a little more.