2 (12-18 oz) packages shelf stable or fresh potato gnocchi
½ stick unsalted butter (¼ cup)
¼ tsp red-pepper flakes
Salt and pepper
2 pints cherry, Sungold, or grape tomatoes
¼ cup thinly sliced basil leaves
8 oz fresh mozzarella, cut into ½ inch pieces
Heat the broiler with a rack about 6 inches from heat source. In a large, oven proof skillet, heat about 1 ½ tbsp olive oil over medium high heat and add half the gnocchi to the pan, keeping them from sticking together. Cover with a lid and cook for about 2-4 minutes, until golden brown on one side. Transfer to a medium bowl and repeat cooking process with the rest of the gnocchi and more olive oil. Transfer this batch to bowl.
Now add butter to the skillet and cook over medium high heat about 1-2 minutes until golden brown, stirring often. Add the garlic, red pepper flakes, 1 ½ tsp salt and few grinds of pepper, reducing the heat a little to avoid burning. Add the tomatoes and 3 tbsp water, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4-6 minutes. Smash the tomatoes as they burst to help them along.
Add the seared gnocchi to the pan and the basil, stir to coat, then shake into an even layer. Top with mozzarella and drizzle with a little olive oil. Broil until the cheese is melted and browned in spots, about 2-4 minutes – watch for burning. Top with more basil, if desired, and more red pepper flakes and pepper grinds. Delicioso one pan dinner served with Sangiovese! Serves 4.
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