Crispy Gnocchi With Burst Tomatoes and Mozzarella

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  ¼ cup or 57g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

Directions

1. Heat the broiler with a rack about 6 inches from the heat source.
2. In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. 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.
3. 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 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons 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.
4. 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.
5. Recipe by: Ali Slagle (source: https://cooking.nytimes.com/recipes/1022024-crispy-gnocchi-with-burst-tomatoes-and-mozzarella?action=click&module=Collection%20Page%20Recipe%20Card®ion=Our%20Best%20Weeknight%20Dinner%20Recipes&pgType=collection&rank=1)

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